Roasted Potatoes, Peppers and Onions with Rosemary
- Reviews 15
Ready In: 55 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs baking potatoes, peeled and quartered lengthwise
- 1 large sweet red pepper, halved,stemmed,seeded and cut into 8 wedges
- 1 large sweet green pepper, halved,stemmed,seeded and cut into 8 wedges
- 4 small onions, halved and quartered lengthwise
- 4 cloves garlic
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary, crumbled
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon freshly ground black pepper
- fresh rosemary, for garnish
Directions
- Preheat the oven to 400 degrees.
- Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
- Pile the onions in the center.
- Scatter the garlic over the top.
- Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
- Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
- Garnish with fresh rosemary sprigs.
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