Roasted Potatoes, Peppers and Onions with Rosemary

  • Prep Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Ingredients

  • 1 1/2 lbsbaking potatoes, peeled and quartered lengthwise
  • 1largesweet red pepper, halved,stemmed,seeded and cut into 8 wedges
  • 1largesweet green pepper, halved,stemmed,seeded and cut into 8 wedges
  • 4smallonions, halved and quartered lengthwise
  • 4clovesgarlic
  • 3tablespoonsolive oil
  • 1tablespoon fresh rosemary or 1teaspoondried rosemary, crumbled
  • 1 1/4 teaspoonssalt
  • 1/4 teaspoonfreshly 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.
  • Reviews

  • “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.”

  • “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.”

  • “A most amazing dish. Something I will definitely use if entertaining. I only used 2 tbs olive oil, could have probably even cut that down a bit more. Way better than many side dishes you’d get in a restaurant. A real winner.”

  • “I love this recipe and I will be using it regularly!”

  • “Excellent recipe. I used a lot of extra peppers because I had overbought. I didn’t have rosemary so I used dried herbs de Provence. This made a fantastic vegetarian lunch. My DH and DS came along and gobbled up the leftovers I was hoping to have for tomorrow. Thanks so much for this recipe.”

  • “Very light side dish. I used a little more garlic and some seasoning salt to spice it up a bit. Very nice addition to my usually boring chicken dinner. Thanks!”

  • “Delicious!Like another reviewer, I added a lot more garlic, and it was just so good.I had a small serrano pepper I had to use up, so I threw it in as well, and it added some nice heat to the dish.A keeper!”

  • “These potatoes are wonderful.I added more garlic cloves probably around 10 total but that is just because I love roasted garlic!Thank you for the great recipe!”

  • “What a great side dish!!I used fresh rosemary from my herb garden and it really makes the dish.Next time I have to make more as the quantity that this recipe makes did not allow for any leftovers and that was with 3 of us eating!!Thanks for a great dish.”

  • “A lovely, healthy recipe for roasted veggies, with possibilities of variations. I followed the recipe exactly using dried crushed rosemary and all green bell peppers because that’s what I had. The garlic did not get too brown and was such a nice addition. This will be a great addition to my veggie recipes.Thanks, Carole in Orlando”

  • “Very tasty! we loved these roasted veggies. Lots of flavour and a very nice mix. We will be making these again often. thanks for posting.”

  • “This was a great side dish we had for dinner tonight along with Recipe #17598.The only thing I did different was use sliced frozen bell peppers and italian seasoning.It was delish!Thank you for the great recipe.I’ll be making this again, and this is went in my “On the Side” cookbook.”

  • “Well I guess I really cheated on this recipe. Sam’s has a rosemary w/roasted garlic that I used instead.Also, all I had was a frozen pepper stir fry mix(instead of fresh) which I added the last 15 minutes.Very good.”

  • “I made these but added a few more vegetables.(zuccini, yellow squash and yellow bellpepper)I also tweaked the recipe a bit by mixing everything in a big zip lock and adding a package of Italian dressing. They were awesome.”

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