Tom Walton – Crispy Brussel Sprouts

<< Back to Markets Menu


Serves 4

Prep time: 20 minutes

Cooking time: 30 minutes


  • 2 tins chickpeas, drained and rinsed
  • 4 tbsp olive oil
  • ½ tsp paprika
  • 3 tbsp maple syrup
  • 1/3 cup tahini
  • 1 clove garlic
  • 2 lemons
  • 500g small Brussel sprouts, cut in half
  • 2 tbsp olive oil
  • salt, black pepper
  • ½ large red chili, seeds removed, finely chopped
  • ½ cup mint, roughly chopped
  • 2 tbsp za’atar


Step 1 Preheat an oven to 190C.

Step 2 Toss 1/3 of the chickpeas in 1 tbsp of olive oil, the paprika & 2 tsp of maple syrup. Spread over a lined baking tray and roast for 25-30 minutes, until crisp.

Step 3 Preheat a frying pan (that can go in the oven) over a high heat, add the remaining olive oil and Brussel sprouts with a good pinch of salt.

Step 4 Fry the sprouts, tossing regularly, until they begin to colour then transfer the pan to the oven and Roast for 15-20 minutes until they are Caramelised.

Step 5 Meanwhile, make the hummus by placing the remaining chickpeas into a small food processor or blender along with the tahini 2/3 cup of water, juice of ½ lemon, garlic and a good pinch of salt. Blend to a smooth puree consistency then adjust the seasoning again.

Step 6 Remove the Brussel sprouts and chickpeas from the oven and toss in a bowl with the chili, mint, maple and lemon to taste. Serve over the hummus with za’atar to sprinkle.

Introducing… Tom Walton

Who is Tom?

Tom Walton is a young, accomplished chef with a passion for health, fitness, lifestyle and wellbeing. He is the founder and executive chef of The Bucket List in Bondi, Deus Bar & Kitchen in Camperdown and Nudefish Poke in three Sydney locations.

Want more?
Be sure to follow @cheftomwalton on his instagram