Roasted Potatoes Peppers and Onions with Rosemary
Elevate your weeknight dinner or holiday spread with this vibrant and flavorful dish of Roasted Potatoes, Peppers, and Onions with Rosemary. Featuring tender Yukon gold potatoes, sweet red bell peppers, and caramelized yellow onions, this recipe bursts with earthy and aromatic notes of fresh rosemary and roasted garlic. The vegetables are tossed in olive oil and perfectly seasoned with salt and black pepper before being roasted to golden perfection, delivering a satisfying medley of crispy textures and savory-sweet flavors. Ready in just an hour, this easy sheet pan recipe is not only a time-saver but also a crowd-pleaser. Perfect as a side dish for grilled meats, roasted poultry, or served on its own for a vegetarian delight, it’s a versatile recipe you’ll turn to again and again.
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Recipe Information
Ingredients
- 4 medium Yukon gold potatoes
- 2 large Red bell peppers
- 1 large Yellow onion
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
Wash the Yukon gold potatoes and cut them into 1-inch cubes. Leave the skin on for added texture and flavor.
Seed the red bell peppers and cut them into 1-inch pieces. Peel and slice the yellow onion into thick wedges.
Peel the garlic cloves and smash them gently with the flat side of a knife to release their flavor, but leave them mostly whole.
Roughly chop the fresh rosemary leaves and set them aside.
In a large mixing bowl, combine the potatoes, bell peppers, onions, garlic, and rosemary. Drizzle with olive oil, and then sprinkle with salt and black pepper.
Toss everything together until the vegetables are evenly coated in oil and seasoning.
Spread the vegetable mixture in a single layer on the prepared baking sheet. Make sure the potatoes are cut side down for maximum crispiness.
Roast in the preheated oven for 45 minutes, stirring halfway through to ensure even browning.
When the potatoes are golden brown and crisp on the edges, and the peppers and onions are caramelized, remove from the oven.
Transfer the roasted vegetables to a serving dish and garnish with a few extra sprigs of rosemary if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1190 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 25.0 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 4475 mg | 95% | |
*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.
