Roasted potatoes and peppers with olive oil and spices
Discover the perfect side dish with our Roasted Potatoes and Peppers recipe! Featuring tender potatoes, vibrant red peppers, and savory onions, all tossed in olive oil and seasoned with a dash of black pepper and salt. A simple yet flavorful dish that's sure to complement any meal.
- 24 Apr 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
Roasted potatoes and peppers with olive oil and spices is a delicious and easy-to-make dish that's perfect for any meal. Combining tender potatoes, sweet red peppers, and aromatic onions, all seasoned with black pepper and salt, this recipe is a crowd-pleaser. The olive oil brings everything together with a rich and flavorful taste.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash and peel the potatoes. Cut them into bite-sized pieces.
- Wash the red peppers, remove the stems and seeds, then cut them into strips or chunks.
- Peel the onion and cut it into thick slices or wedges.
- Place the cut potatoes, red peppers, and onion into a large mixing bowl.
- Add 1/3 cup of olive oil (approximately 70g) over the vegetables.
- Sprinkle with a dash of salt (approximately 0.40g) and a dash of black pepper (approximately 1/10g).
- Gently toss the vegetables in the bowl to ensure they are evenly coated with the olive oil and spices.
- Line a baking sheet with parchment paper or lightly grease it with some olive oil.
- Spread the seasoned vegetables out in a single layer on the baking sheet to ensure even roasting.
- Place the baking sheet in the preheated oven.
- Roast for about 30-35 minutes, or until the potatoes are golden brown and tender. You can check for tenderness by piercing them with a fork.
- About halfway through the roasting time, use a spatula to stir the vegetables. This helps them cook evenly and prevents sticking.
- Once the potatoes and peppers are roasted to your preferred level of doneness, remove the baking sheet from the oven.
- Transfer the vegetables to a serving dish and serve hot.
Tips:
- For even cooking, cut the potatoes, peppers, and onions into similar sized pieces.
- Preheat the oven to ensure that the vegetables roast evenly.
- Toss the vegetables well with olive oil, salt, and black pepper to ensure even coating.
- Spread the vegetables in a single layer on the baking tray to prevent steaming and achieve a nice, crispy texture.
- Stir the vegetables halfway through the roasting time to ensure even browning and cooking.
Roasted potatoes and peppers with olive oil and spices is a simple yet flavorful dish that can be enjoyed on its own or as a side to complement any main course. With just a handful of ingredients and straightforward preparation, you can create a satisfying and delicious meal that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 500 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 70g | 19% |
| Fiber 10g | 26% |
| Sugar 11g | 11% |
| Fat | |
| Fat 18g | 22% |
| Saturated 2.66g | 9% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 50mg | 9% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 4.29mg | 27% |
| Vitamin B6 1.29mg | 76% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 170mg | 194% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 54mg | 4% |
| Copper, Cu 0.39mg | 0% |
| Iron, Fe 3.17mg | 29% |
| Magnesium, Mg 90mg | 22% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 1680mg | 49% |
| Selenium, Se 1.36ug | 2% |
| Sodium, Na 60mg | 4% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 400g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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