One pan Italian baked chickpea brussel sprout and potato bake

Jacqueline Alwill

Brown Paper Nutrition

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. We usually have starchy staples like potato or sweet potato in the veggie box, plenty of legumes in the cupboard, bits and pieces of herbs needing to be used or blitzed into a pesto and a great selection of condiments like olives, capers, kraut etc which all bring a meal like this to life. You can swap potatoes for sweet, brussels for cabbage, chickpeas for cannellini beans, cheese for nutritional yeast in the recipe – and still have a scrumptious one tray meal ready without too much effort and maximum nutrition in no time.

RECIPE: ONE PAN ITALIAN CHICKPEA PESTO POTATO AND BRUSSEL SPROUT

Serves 4 as a side or 2-3 as a main

Gluten free : Vegetarian

600g Kipfler potatoes, washed and quartered

450g brussel sprouts, halved

400g tin or 280g cooked chickpeas, rinsed and drained

2 (450g) red capsicum, seeds removed and flesh cut into 4-5cm chunks

1 (180g) red onion, peeled and sliced into eighths

1/4 cup (60ml) extra virgin olive oil

3 tablespoons capers

3 tablespoons kalamata or Sicilian olives

3 tablespoons (60ml) pesto

2 lemon wedges

1/2 cup parsley leaves

1/4 cup finely shaved parmesan

sea salt and black pepper

Preheat oven to 180C and line large baking tray with greaseproof paper. Place potatoes, brussel sprouts, chickpeas, capsicum, onion on tray drizzle with extra virgin olive oil, toss to coat and season with sea salt and black pepper. Sprinkle capers and olives around the tray amongst the vegetables then place in oven to cook for 1 hour. Once cooked drizzle pesto around the vegetables, squeeze lemon over all the ingredients, and add parmesan and parsley to finish.