Description
Oven-Roasted Potatoes & Bell Peppers is a simple sheet-pan side dish made with crispy potatoes, sweet roasted bell peppers, and onions seasoned with smoky spices for a flavorful and easy everyday meal accompaniment.
Ingredients
- 1.5 pounds mini potatoes, quartered
- 3 bell peppers (red, yellow, or orange), chopped
- 1 medium onion, chopped
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- Fresh basil, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut potatoes, peppers, and onion into evenly sized pieces.
- Place all vegetables on the baking sheet.
- Drizzle with olive oil and sprinkle with smoked paprika, chili powder, garlic powder, salt, and pepper.
- Toss to coat evenly and spread in a single layer.
- Roast for 45 minutes, tossing halfway through.
- Remove from oven when potatoes are crispy and vegetables are tender.
- Garnish with fresh basil and serve warm.
Notes
- Do not overcrowd the pan or vegetables will steam instead of roast.
- Cut vegetables evenly for consistent cooking.
- Add lemon juice or Parmesan after roasting for extra flavor.
- Adjust spices based on preferred heat level.
- Best served fresh but also good for meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
