One-Pan Crunchy Chickpea Pesto Potato & Brussels Sprouts
One-Pan Crunchy Chickpea Pesto Potato & Brussels Sprouts
One-pan bakes are some of the best ways to be resourceful and sustainable in the way you eat, using up whatever is left in the fridge and pantry.
Servings
Prep time
Cook time
Recipe
Ingredients
- 600g kipfler potatoes, washed and quartered
- 450g Brussels sprouts, halved
- 400g tin chickpeas, rinsed & drained
- 2 red capsicums, seeds removed & flesh cut into 4–5cm chunks
- 1 red onion, peeled & sliced into eighths
- ¼ cup or 60ml extra-virgin olive oil
- 3 tbsp capers
- 3 tbsp Kalamata or Sicilian olives, whole & pitted
- 3 tbsp pesto
- 2 lemon wedges
- ½ cup parsley
- ¼ cup finely shaved parmesan
- Sea salt & black pepper, to taste
Method
- Preheat oven to 180°C and line large baking tray with greaseproof paper.
- Place potatoes, Brussels sprouts, chickpeas, capsicum and onion on tray, drizzle with olive oil, toss to coat and season with sea salt and black pepper.
- Sprinkle capers and olives around tray among vegetables and place in oven for 1 hr.
- Once cooked, drizzle pesto around vegetables, squeeze lemon over all ingredients, and add parmesan and parsley to finish.
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