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To make the garam masala, grind all the spices together in a spice grinder or coffee grinder. Store in an airtight container.
Heat the oven to 200C/fan 180C/gas 6. Tip the sprouts into a bowl, add 2 tbsp oil, plenty of seasoning and the garam masala. Tip the lot onto a baking sheet with an edge and roast for 30-35 minutes or until the sprouts are crisped and browned at the edges. Sprinkle with a little more garam masala. Store the leftover spice mix for up to 3 months.
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