Ingredients
Vegetables
- 1.5 pounds mini potatoes (red, purple, and yellow varieties)
- 3 medium-large bell peppers (red, orange, and/or yellow), cored and chopped into 1-inch pieces
- 1 medium onion (red or yellow), peeled and chopped into 1-inch pieces
Seasoning & Oil
- 3 tablespoons olive oil
- 1.5 teaspoons smoked paprika
- 1 teaspoon mild chili powder
- 1 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Garnish
- A handful of fresh basil, chopped
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) and line an extra-large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the Vegetables: Quarter the mini potatoes to ensure even roasting. Chop the cored bell peppers and peeled onion into roughly 1-inch pieces for uniform cooking.
- Toss with Seasonings: Place the chopped potatoes, bell peppers, and onion onto the prepared baking sheet. Drizzle with olive oil, then sprinkle smoked paprika, mild chili powder, garlic powder, salt, and pepper over the veggies. Toss thoroughly until all pieces are evenly coated with oil and spices.
- Arrange for Roasting: Spread the vegetables out in a single, even layer on the baking sheet. If your baking sheet is not large enough, use two sheets or halve the ingredients to avoid overcrowding, which ensures crispiness.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Toss the vegetables halfway through cooking to promote even browning and roasting. Potatoes should be crispy on the outside and tender inside, while bell peppers become soft and caramelized.
- Garnish and Serve: Remove the pan from the oven, sprinkle chopped fresh basil over the roasted vegetables, and serve immediately while hot for the best flavor and texture.
Notes
- Ensure vegetables are spread out in a single layer to achieve maximum crispiness.
- If you prefer spicier flavors, consider using a hotter chili powder.
- Use parchment paper to prevent sticking and make cleanup easier.
- The dish pairs wonderfully with grilled meats or as a hearty vegetarian main when combined with grains or legumes.
- Leftovers can be refrigerated and reheated; they can also be added to salads or wraps for additional meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
