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Roasted Bell Peppers and Potatoes

Roasted Bell Peppers and Potatoes

  • Author: Samuel
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A simple and delicious roasted bell peppers and potatoes recipe featuring vibrant colors, delightful textures, and rich flavors. This healthy side dish is easy to prepare with fresh herbs, olive oil, and a touch of natural seasonings, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale

Vegetables

  • 3 bell peppers (red, yellow, and green), cut into large bite-sized pieces
  • 1.5 pounds baby potatoes or Yukon gold, scrubbed and cut into chunks
  • 4 garlic cloves, peeled and minced or left whole

Seasonings and Herbs

  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (natural)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon vegetarian Worcestershire sauce (natural)

Instructions

  1. Prepare Your Vegetables: Wash and dry the bell peppers, then cut them into large, bite-sized pieces for even roasting. Scrub the potatoes well and cut them into similar-sized chunks. Peel the garlic cloves and mince them finely or leave whole for a milder aroma.
  2. Season and Toss: In a large mixing bowl, combine the bell peppers, potatoes, and garlic. Drizzle generously with extra virgin olive oil, then sprinkle with sea salt, black pepper, smoked paprika (natural), fresh rosemary, and thyme. Add a splash of vegetarian Worcestershire sauce (natural) and toss everything together until the veggies are evenly coated.
  3. Roast in the Oven: Spread the vegetable mixture evenly on a baking sheet lined with parchment paper or a silicone mat. Roast at 425°F (220°C) for about 30 to 40 minutes, turning halfway through, until the potatoes are golden brown and the peppers are tender with slight caramelization.
  4. Final Touches: Once roasted, remove from the oven and let the dish sit for a few minutes before serving. This resting time allows the flavors to blend and mellow. Optionally, garnish with freshly chopped herbs or a drizzle of extra virgin olive oil.

Notes

  • Ensure bell peppers and potatoes are cut into similar sizes to roast evenly.
  • Preheat your oven fully before roasting for best texture and color.
  • Use fresh rosemary and thyme for more aromatic flavor.
  • Do not overcrowd the pan to avoid steaming the vegetables instead of roasting.
  • Turn vegetables halfway through roasting for uniform browning.
  • A splash of vegetarian Worcestershire sauce (natural) enhances umami flavor.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 4g
  • Sodium: 230mg
  • Fat: 9g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: roasted bell peppers, roasted potatoes, healthy side dish, vegetarian, gluten free, easy baking recipe, herbs, olive oil

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