Add One-Pan Lemon Roasted Chickpeas, Potatoes & Brussels Sprouts recipe

Dinner/One-Pan Lemon Roasted Chickpeas, Potatoes & Brussels Sprouts.cook

@@ -0,0 +1,18 @@
+---
+servings: 4
+prep time: 15 minutes
+cook time: 30 minutes
+tags: dinner, vegetarian, vegan, sheet pan, roasted vegetables
+---
+
+= Prep and toss
+
+Preheat the oven to 400°F convection. Toss @chickpeas{15%oz}{drained, rinsed, and patted dry}, @little gem potatoes{1%lb}{large dice}, @Brussels sprouts{1/2%lb}{halved}, @red onion{1/2}{cut in wedges}, -@olive oil{3%tbsp}, @garlic{4%cloves}{smashed}, zest of @lemon{1}{juice reserved}, @cumin{1%tsp}, @smoked paprika{1/2%tsp}, -@salt{}, and -@pepper{} together on a #sheet pan{}. Place &potatoes and &Brussels sprouts cut-side down. Spread in a single layer.
+
+= Roast
+
+Roast ~{25%minutes} to ~{30%minutes} untouched until &potatoes are golden and fork-tender, &Brussels sprouts are charred on the cut side, &chickpeas are blistered, and &red onion wedges are caramelized.
+
+= Finish and serve
+
+If the pan looks wet, let it sit ~{2%minutes} to ~{3%minutes} on the hot pan before finishing. Squeeze juice of &lemon over everything while the pan is hot. Toss on the pan. Serve.

config/aisle.conf

@@ -36,7 +36,7 @@ orange|oranges
 parsley|fresh parsley
 parsnip
 pears
-potato|potatoes|fingerling potatoes|red bliss potatoes|Yukon Gold potatoes
+potato|potatoes|fingerling potatoes|red bliss potatoes|Yukon Gold potatoes|little gem potatoes
 romaine|romaine lettuce
 rosemary|fresh rosemary
 shallot