Description
Easy Roasted Bell Peppers and Potatoes combines sweet, colorful bell peppers with tender, golden baby potatoes, seasoned with fresh rosemary, garlic, and natural vegetarian Worcestershire sauce. Roasted to crispy perfection, this vibrant and nutritious dish is quick, versatile, and perfect as a wholesome side or main meal.
Ingredients
Scale
Vegetables
- 3 cups mixed red, yellow, and orange bell peppers, cut into large strips or chunks
- 4 cups baby or fingerling potatoes, halved if large
Seasonings
- 3 tbsp olive oil (natural)
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary, chopped
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 tbsp apple cider vinegar (natural)
Instructions
- Prep the Vegetables: Wash the bell peppers and potatoes thoroughly. Cut bell peppers into large strips or chunks and halve larger baby potatoes to ensure even roasting.
- Season and Toss: In a large bowl, combine the cut vegetables with olive oil (natural), minced garlic, fresh rosemary, sea salt, black pepper, and vegetarian Worcestershire sauce (natural). Add a splash of apple cider vinegar (natural) and toss well to coat all pieces evenly.
- Arrange on Baking Sheet: Spread the seasoned peppers and potatoes in a single layer on a baking tray lined with parchment paper or lightly coated with olive oil (natural), allowing space for roasting rather than steaming.
- Roast to Perfection: Bake at 425°F (220°C) for 25 to 30 minutes, turning halfway through to ensure even golden browning, tender potatoes, and charred, sweet bell peppers.
- Serve and Enjoy: After roasting, sprinkle with fresh rosemary and adjust salt and pepper as desired. Serve warm as a colorful, flavorful dish.
Notes
- Choose baby or fingerling potatoes for even, quick roasting without dryness.
- Do not overcrowd baking tray to promote crispiness.
- Flip vegetables halfway through cooking for uniform browning.
- Use fresh rosemary or thyme for best aromatic results.
- Adjust acidity by adding apple cider vinegar (natural) before or after roasting to taste.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted bell peppers, roasted potatoes, easy side dish, vegetarian, vegan, gluten free, healthy dinner
