Roast Sprouts, Buttermilk & Chickpeas

By Mike McEnearney

Roast Sprouts, Buttermilk & Chickpeas

Roast Sprouts, Buttermilk & Chickpeas. Add some crunch to your next dish with these generously seasoned Roast Sprouts, Buttermilk & Chickpeas. 

Serves 6


60ml olive oil, plus another 60ml to serve

90g brussels sprouts, cut in half

½ tsp smoked paprika

1 x 400g can chickpeas, drained and rinsed

1 lime, juiced

½ bunch mint, leaves picked

120ml buttermilk dressing


Buttermilk Dressing

80g buttermilk

40g olive oil

1 tbsp Dijon mustard

½ pinch salt

½ pinch ground pepper


For buttermilk dressing, combine all ingredients and whisk together, or use a hand blender, blend until smooth. Set aside.

Warm oil in an ovenproof pan on the stove over moderate heat and add sprouts and 2 pinches salt. Toss sprouts over heat for 5 minutes to get a light brown colour. 

Place sprouts in the pan in the oven and roast for 5 minutes. Remove pan from oven and sprinkle over paprika and toss sprouts to coat evenly. Place pan back in oven and roast for another 5 minutes until golden brown and al dente. 

Remove pan from oven and add chickpeas, olive oil and lime juice. Scatter with mint leaves and drizzle with buttermilk dressing. Serve straight out of the pan or in a bowl.


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