Roasted Potatoes, Peppers and Onions with Rosemary

Total Time
55mins
Prep 10 mins
Cook 45 mins

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees.
  2. Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
  3. Pile the onions in the center.
  4. Scatter the garlic over the top.
  5. Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
  6. Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
  7. Garnish with fresh rosemary sprigs.
Most Helpful

We really enjoyed this! It was easy, we had all the ingredients on hand and it was delicious. I may try different cuts with the potatoes for somewhat faster cooking but this was very good. Thanks!

kelly in TO March 28, 2015

I had a pkg of mini sweet red, yellow and orange peppers that needed to be used up. Made this as directed but (unfortunately) forgot the garlic. The veggies were delicious and I agree with others that the amount of oil could be reduced.

VA February 15, 2010

Great! I used herbs de provence as a previous reviewer suggested. I also used green, red, orange and yellow bell peppers. The dish wasn't browning, so after about 35 minutes, got worried and transferred the food to a fry pan. Yum.

DanaJoy! November 20, 2009