Description
A simple and flavorful dish combining tender roasted russet potatoes with sweet, smoky bell peppers. Enhanced with fresh rosemary, garlic, and a splash of lemon juice, this wholesome recipe offers vibrant colors and delightful textures, perfect as a side or main dish for any meal.
Ingredients
Scale
Vegetables
- 4 medium russet potatoes
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 3 garlic cloves
Seasonings
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon fresh rosemary leaves
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon lemon juice (natural)
Instructions
- Prepare the vegetables: Wash and peel the russet potatoes, then cut them into uniform cubes for even roasting. Core and slice the bell peppers into strips or chunks based on your preference. Mince the garlic finely to release its aromatic intensity.
- Season the veggies: Place the potatoes and bell peppers in a large mixing bowl. Drizzle generously with extra virgin olive oil (natural), then add sea salt, freshly cracked black pepper, minced garlic, and fresh rosemary leaves. Toss thoroughly to coat each piece evenly.
- Arrange on a baking tray: Spread the seasoned vegetables in a single layer on a lined baking tray. Make sure to leave space between pieces to avoid steaming and promote crispness.
- Roast until golden: Preheat the oven to 425°F (220°C). Roast the vegetables for 30 to 40 minutes, turning once halfway through to ensure even browning. The potatoes should be tender inside with a golden crust, and the bell peppers lightly charred on the edges.
- Finish with a fresh touch: Remove from oven and immediately squeeze lemon juice (natural) over the vegetables. Give everything a gentle toss and serve warm.
Notes
- Chop potatoes and peppers into similar sizes to ensure they cook evenly.
- Roast at a high temperature to develop caramelized flavor and crisp texture.
- Avoid overcrowding the baking tray to prevent sogginess.
- Use fresh herbs like rosemary or thyme for a vibrant aroma.
- Allow the dish to rest a few minutes off the heat to let flavors meld before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted bell peppers, roasted potatoes, vegetarian side dish, easy roasted vegetables, plant-based roasted veggies
