Roasted Potatoes and Peppers
Elevate your side dish game with this vibrant and flavorful Roasted Potatoes and Peppers recipe! Perfectly seasoned baby potatoes and tender bell peppers are roasted to golden perfection with garlic, fresh rosemary, and a hint of oregano for an irresistible medley of textures and aromas. Add a sprinkle of optional red chili flakes for a subtle kick, and you've got a dish that's as versatile as it is delicious. Ready in just 50 minutes, this easy, one-pan recipe is ideal for weeknight dinners, meal prepping, or as a colorful addition to your holiday table. Whether served alongside roasted chicken, grilled salmon, or as a hearty vegetarian entree, these roasted vegetables are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 pounds baby potatoes
- 2 medium bell peppers (red, yellow, or orange)
- 3 tablespoons olive oil
- 3 medium garlic cloves (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the baby potatoes thoroughly and pat them dry. Cut them into halves or quarters if they are large, ensuring all pieces are roughly the same size for even cooking.
Slice the bell peppers into strips, about 1/2-inch wide, discarding the seeds and stems.
In a large mixing bowl, combine the potatoes, bell peppers, minced garlic, olive oil, rosemary, oregano, salt, black pepper, and red chili flakes if using. Toss well to ensure the vegetables are evenly coated with the seasoning.
Spread the seasoned potatoes and peppers onto the prepared baking sheet in a single layer for better roasting. Avoid overcrowding as this will lead to steaming instead of roasting.
Roast in the preheated oven for 30–35 minutes, stirring halfway through, until the potatoes are golden and tender and the peppers are slightly caramelized.
Remove the baking sheet from the oven and allow the roasted potatoes and peppers to cool for a minute or two. Taste and adjust seasoning as needed.
Serve warm as a side to your favorite proteins or enjoy as a standalone vegetarian dish.
Nutrition Facts
Calories |
978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2406 mg | 105% | |
| Total Carbohydrate | 138.6 g | 50% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 14.7 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3423 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
