Roasted Bell Peppers and Potatoes
A comforting and nutritious dish that features roasted bell peppers and Yukon gold potatoes, bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 bell pepper (any color; recommended red, orange, or yellow)
- 2 medium-sized Yukon gold potatoes
- 1 tsp olive oil
- 1/4 tsp salt
- A pinch of pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Wash your bell pepper and potatoes thoroughly.
- Dice the bell pepper into bite-sized pieces.
- Peel the potatoes if desired and cut them into small cubes (about 1-inch pieces).
- Toss the diced bell pepper and potato cubes with the olive oil, salt, and pepper in a mixing bowl.
- Arrange the vegetables in a single layer on a baking sheet.
- Place the baking sheet in the oven and roast for about 25-30 minutes, stirring halfway through.
- Check for doneness; the potatoes should be fork-tender and the bell peppers lightly charred.
- Serve and enjoy!
Notes
For a beautiful presentation, drizzle extra olive oil or balsamic reduction over the top and sprinkle with fresh herbs.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: roasted vegetables, bell peppers, potatoes, healthy recipe, vegetarian side dish