Roasted Bell Peppers and Potatoes
A simple and delicious side dish featuring tender roasted bell peppers and Yukon gold potatoes. Perfect for any meal, this recipe brings out the natural flavors of the vegetables with minimal seasoning and effort.
Ingredients
- 1 bell pepper any color, but red, orange or yellow are less bitter
- 2 medium-sized Yukon gold potatoes
- 1 tsp olive oil
- 1/4 tsp salt
- A pinch of pepper
Instructions
- Preheat your oven to 400°F..
- Cut the potatoes into 1-inch pieces.
- Remove the stem, seeds, and ribs from the bell pepper, then cut it into 1/2-inch slices.
- In a medium bowl, toss the vegetables with 1 teaspoon of olive oil, 1/4 teaspoon of salt, and a pinch of pepper.
- Add the bell peppers and potatoes on a foil-lined baking sheet into one even layer with plenty of space around each piece.
- Slide the pan into the preheated oven.
- Roast until the vegetables are tender and slightly caramelized, about 30-35 minutes.
- Carefully remove the baking sheet from the oven.
- Serve warm as a side dish or enjoy as a light meal.
Notes
- Feel free to add other vegetables like onions or carrots for added variety. You may need to increase the salt, pepper and oil.
- You can sprinkle some fresh herbs like parsley or rosemary on top before serving (but after roasting) for extra flavor.
- This dish pairs well with grilled meats, fish, eggs, or as part of a vegetarian meal.
- Make sure to spread the vegetables in an even, single layer on the baking sheet to ensure even roasting.
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