Subscribe to our Newsletter


Contact Us

For nutrition consulting, workshops and catering enquiries please visit our Contact page.

Media Enquiries

For media partnerships, presenting and speaking enquiries please contact the team at 22:
02 9211 1322
[email protected]

Instagram Slider

No images found!
Try some other hashtag or username

One pan Italian baked chickpea brussel sprout and potato bake

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.


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.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

No Comments

Post a Comment