I’m excited to share with you one of my favourite go-to dishes: a one tray bake Potato, Brussels Sprout, and Chickpea salad. This recipe is perfect for busy weeknights when you crave something nutritious, full of flavour, and satisfying. With just a single tray and a handful of wholesome ingredients, you’ll have a delicious meal that satisfies both your taste buds and your need for simplicity. Plus, this dish is fully plant-based and you’d think it was from one of your favourite lunch cafes – it’s that good. Trust me!
Is it necessary to boil the potatoes first?
For this recipe, it is what I would recommend. It’s best to boil potatoes first to the point where they are half-cooked and soft enough to stab a fork through. This is because it will then take less time in the oven to crisp up and will roast at the same rate as the other ingredients on the tray. The idea here is to evenly cook everything and create crispy edges on your potatoes while maintaining soft centres.
Do I need to soak or pre-cook my brussels sprouts?
While some recipes call for pre-soaking or par-boiling for brussels sprouts, this recipe does not require that. Because we’re already halving our brussels sprouts and roasted them until crispy, we don’t need them to be fully soft.
Why do I need to drain and dry my chickpeas before roasting in the oven?
Draining and drying chickpeas before roasting them in the oven is crucial for achieving the perfect texture and flavor. Here’s why:
- Crispiness: Removing excess moisture from the chickpeas ensures they become crispy rather than staying soft and mushy. The dryer the chickpeas, the better they will roast and develop that desired crunch.
- Even Roasting: Dry chickpeas roast more evenly, allowing all sides to brown and crisp up uniformly. This helps in avoiding any undercooked or overly soft spots.
- Flavour Absorption: Drying the chickpeas allows them to better absorb any seasonings or oil you toss them with, enhancing the overall flavour of your dish.
- Reduced Splattering: Excess moisture can cause splattering in the oven as the water evaporates. By drying the chickpeas, you minimize this risk and keep your oven cleaner.
So, taking the extra step to drain and thoroughly dry your chickpeas will significantly improve the quality of your roasted chickpeas, making your one tray bake potato, Brussels sprout, and chickpea salad even more delicious.
Potato, Brussels Sprout and Chickpea One Tray Bake
3
20
30
50
The perfect roasted one-tray bake medley of Potatoes, Brussels Sprouts and Chickpeas! Crispy and full of flavour these sit on a bed of garlicky lemon coconut yoghurt, drizzled in tahini sauce, fresh herbs and roasted hazelnuts. It’s so good!
Ingredients
9 Baby Potatoes
10 Brussels Sprouts
1 400g Canned Chickpeas
1 tsp Sea Salt
2 tsp Olive Oil
1 tsp Onion Powder
1 tsp Oregano
1 tsp Parsley
1 tsp Thyme
2 tsp Balsamic Vinegar
1 tsp Honey or Maple Syrup
- Tahini Sauce
1 tbsp Tahini
1 tsp Lemon Juice
1 tsp Sea Salt
1 clove Garlic
1/2 tsp Maple Syrup
2 tbsp Water
- Garlic Lemon Yoghurt
3 tbsp Unsweetened Coconut Yoghurt
1 tsp Sea Salt
1 clove Garlic
1 tsp Lemon Juice
- Garnishes
10 Roasted Hazelnuts
1/3 Cup Fresh Herbs (Coriander, Parsley and Mint)
Directions
- Bring a pot of salted water to a boil. Add the whole baby potatoes and cook for about 10 minutes, or until they are just starting to become tender but still firm. Drain the potatoes and set them aside.
- Preheat your oven to 200°C. Drain, rinse and dry chickpeas. Set aside. Halve brussels sprouts. Halve potatoes and lightly smash with a glass cup to create some roughness and flatter appearance. Prepare baking tray with baking paper. Place everything onto the tray.
- Coat everything on the tray with olive oil and salt. Season potatoes with onion powder, thyme, parsley and oregano. Season chickpeas with onion powder. Season brussels sprouts with balsamic vinegar and honey. Place into oven and roast for about 30 minutes, checking halfway and making any adjustments to positioning of the ingredients that are necessary for an even roast.
- In the meantime, prepare the tahini sauce. Whisk all ingredients together until a running and smooth appearance forms. Set aside.
- Prepare the coconut yoghurt bed by mixing together all ingredients. Set aside.
- Roughly chop fresh herbs and roasted hazelnuts. Set aside.
- Once the brussels sprouts, potatoes and chickpeas are crispy, remove from the oven and begin assembly. First, spread coconut yoghurt on a plate or bowl. Add potatoes, brussels sprouts and chickpeas. Next, drizzle tahini sauce. Lastly top with fresh herbs and hazelnuts.
