One-Pan Crunchy Chickpea Pesto Potato & Brussels Sprouts - WellBeing Magazine

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