Tom Walton – Crispy Brussel Sprouts
CRISPY BRUSSEL SPROUTS
Serves 4
Prep time: 20 minutes
Cooking time: 30 minutes
Ingredients:
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.
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.
