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Roasted Bell Peppers and Potatoes

Roasted Bell Peppers and Potatoes

  • Author: Anthony
  • Total Time: 40-45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Roasted Bell Peppers and Potatoes recipe offers a vibrant, easy-to-make dish full of flavor and texture. Combining the natural sweetness of red, yellow, and orange bell peppers with golden crispy baby potatoes, this meal is perfect for breakfast, lunch, or dinner. Packed with fresh herbs, garlic, and a subtle tang from apple cider vinegar (natural), it is a nutritious, plant-based option that requires minimal effort and cooks in under 40 minutes.

Ingredients

Scale

Vegetables

  • 2 cups mixed bell peppers (red, yellow, orange), sliced
  • 3 cups baby red or Yukon gold potatoes, washed and cut into bite-sized pieces
  • 3 cloves garlic, minced

Seasonings & Herbs

  • 3 tablespoons olive oil
  • 1 teaspoon fresh rosemary or thyme, chopped
  • 1 tablespoon apple cider vinegar (natural)
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash the potatoes and bell peppers thoroughly. Cut the potatoes into bite-sized pieces for even cooking. Remove the seeds from bell peppers and slice them into strips or chunks, depending on your preference.
  2. Season the Veggies: In a large bowl, combine potatoes and bell peppers with olive oil, minced garlic, fresh herbs, apple cider vinegar (natural), salt, and black pepper. Toss everything gently until all pieces are evenly coated.
  3. Arrange on Baking Sheet: Spread the seasoned vegetables on a baking sheet lined with parchment paper or lightly drizzled with olive oil to prevent sticking. Ensure the vegetables are in a single layer for optimal roasting and crispiness.
  4. Roast to Perfection: Place the baking sheet in a preheated oven at 425°F (220°C) for 30-35 minutes. Halfway through cooking, stir or flip the vegetables to promote even browning and roasting on all sides.
  5. Final Touch and Serve: Remove the roasted vegetables from the oven and gently toss them with fresh herbs or add a splash more apple cider vinegar (natural) to brighten the flavors. Serve immediately while warm and fragrant.

Notes

  • Cut vegetables uniformly to ensure even cooking and texture.
  • Do not overcrowd the baking sheet to avoid steaming instead of roasting.
  • Use fresh rosemary or thyme for the best aromatic results.
  • Preheat the oven thoroughly to achieve crispy edges and tender insides.
  • Stir or flip vegetables halfway through roasting for a beautiful golden finish.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: roasted bell peppers, roasted potatoes, plant-based, gluten free, easy side dish, healthy vegetables, baked potatoes and peppers

Find it online: https://homedishideas.com/roasted-bell-peppers-and-potatoes/