Sweet potato and caramelised brussels sprouts platter


  • 250g brussels sprouts, trimmed
  • 100g cooked chickpeas
  • 2 cloves garlic, thinly sliced
  • Olive oil, for cooking
  • 1 teaspoon coriander seeds, lightly crushed
  • Vegetable oil, for deep-frying
  • 4 serves McCain Sweet Potato Wedges
  • Toasted pepitas, to serve
  • Creamy cashew aioli (Makes about 400ml)
  • 150g raw unsalted cashews
  • Olive oil, for cooking
  • 1/2 onion, chopped
  • 1/2 small clove garlic, crushed
  • 30ml lemon juice
  • 120ml mild olive oil, extra


  1. To make the creamy cashew aioli, soak the cashews in hot water for 1–2 hours until softened. Drain and rinse. Heat a little oil in frying pan over low heat and sauté the onion until softened, then set aside to cool. Blitz the onion, drained cashews, garlic and juice in a high speed blender until smooth. Add oil and 100ml water gradually to reach desired consistency. Season to taste. Store in an airtight container in the fridge for up to 7 days.
  2. Preheat the oven to 200°C fan-forced. Save a couple of the outer leave from each sprout, then cut the sprouts in half. Place the sprouts on a large baking tray with the chickpeas and garlic, toss with a little olive oil, sprinkle with the crushed coriander seeds, season and spread in a single layer. Roast for 15–20 minutes or until the sprouts are well browned around the edges and just tender. Blanch and refresh the sprout leaves.
  3. Preheat the frying oil to 175°C. Deep fry the wedges from frozen. Cook 1/3 basket (approx. 700g) of product for 31/4 – 33/4 minutes. Shake to remove excess oil. When using smaller amounts reduce cooking time. Do not overcook.
  4. Arrange the wedges over a platter. Top with the sprouts and chickpeas, then scatter with the sprout leaves and pepitas. Dollop with the aioli or serve it in a small pot on the side.