This is a recipe that your family or friends will ask for again and again and it’s so quick and easy to make! Roasted Potatoes with Red Bell Peppers, Onions, and Rosemary is a delicious dish with sausages, pork, beef, or chicken. Leftovers are great in an omelet or with eggs the next day’s breakfast.
Roasted Potatoes with Red Bell Peppers, Onions, and Rosemary is a recipe that I’ve been making most of my life. I’m not going to give away my age but let’s just say it’s a long time! It’s literally just cutting up three types of vegetables, tossing on a baking sheet pan with some olive oil and rosemary, then roasting in the oven. What I love about this recipe, besides the delicious taste, is that it’s not super hands on. Since the roasting does all the work in the oven, it leaves time to prepare the rest of dinner or setting the table. Who wouldn’t love that?!
I’ve also placed some pork or chicken sausages on the sheet pan with the potatoes and vegetables. If your family is Vegetarian you can add some vegetarian links or patties on the baking baking pan. That’s a whole meal on a baking sheet pan. What a time saver! Give this recipe a try! I really think you and your family will love it!
INGREDIENTS TO MAKE ROASTED POTATOES WITH RED BELL PEPPERS, ONIONS, AND ROSEMARY
- Yukon gold or baking potatoes
- Red onion
- Garlic
- Red bell pepper trimmed
- Olive oil
- Fresh Rosemary
- Salt
- Freshly ground black pepper
HOW TO MAKE ROASTED POTATOES WITH RED BELL PEPPERS, ONIONS, AND ROSEMARY
- Cut all the ingredients in similar sizes so that they bake evenly and for presentation.
- Keep the garlic cloves whole because they will burn otherwise.
- Spread on a sheet pan in an even layer.
- Drizzle with olive oil and sprinkle generously with kosher salt, freshly ground black pepper, and chopped rosemary.
- Bake for 45 minutes or until browned and tender, turning gently a few times to brown evenly.
NOTES
- Yellow or white onions can be used in place of the red onion.
- I prefer the red bell pepper because of the color contrast with the other ingredients but any bell pepper can be used.
- Leftovers are great in omelets or diced up in a frittata.
- OPTIONAL: For a complete meal, place pork or chicken sausages on the baking sheet pan around the vegetables. If Vegetarian, add meat-free links or patties on the baking sheet pan with the vegetables.
Roasted Potatoes with Red Bell Peppers, Onions, and Rosemary
Ingredients
- 4 Yukon gold or baking potatoes, peeled and large julienne cut
- 1 medium red onion, trimmed, ¼-inch slices lengthwise
- 4 large garlic cloves, peeled and lightly smashed
- 1 large red bell pepper, trimmed,¼-inch slices lengthwise
- 3 Tbsp olive oil
- 1 Tbsp fresh Rosemary, chopped
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F. Combine potatoes, onions, bell peppers, and garlic on a baking sheet. Drizzle with olive oil and sprinkle generously with rosemary, salt and pepper.
- Bake for 45 minutes or until browned and tender; carefully turning them occasionally to brown evenly. Garnish with sprigs of rosemary when serving.
Notes
- Yellow or white onions can be used in place of the red onion.
- I prefer the red bell pepper because of the color contrast with the other ingredients but any bell pepper can be used.
- Leftovers are great in omelets or diced up in a frittata.
- OPTIONAL: For a complete meal, place pork or chicken sausages on the baking sheet pan around the vegetables. If Vegetarian, add meat-free links or patties on the baking sheet pan with the vegetables.
