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Oven roasted breakfast potatoes (Vegan)

These easy, oven-baked breakfast potatoes only require a few ingredients and some easy chopping. Toss with oil, place on parchment paper, and pop in the oven. Most of the work happens while you shower, dress, and get ready for the day.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American, Vegan
Keyword: brunch, comfort food
Servings: 4 people
Calories: 99kcal
Author: Cadry Nelson

Ingredients

  • 1 small bell pepper ~5 ounces or roughly 3/4 cup, chopped medium
  • 1 small onion ~4 ounces or roughly 3/4 cup, chopped medium
  • 2 medium sized Russet potatoes ~13 ounces total or roughly 2 generous cups, chopped medium
  • 2 teaspoons organic canola oil or other neutral flavored high heat oil
  • Pinch salt & pepper

Instructions

  • Preheat oven to 400 degrees, and line baking sheet with parchment paper.
  • Put chopped bell pepper, onions, and potatoes on parchment paper covered baking sheet. Toss with organic canola oil. Top with a pinch of salt and pepper. Spread the mixture evenly across the baking sheet, being careful that the vegetables don't overlap.
  • Bake for 20 minutes. Remove baking sheet from oven, toss the bell peppers, onions, and potatoes. Spread them across the baking sheet again, and cook for 10 more minutes.
  • Remove from oven and add more salt and pepper if necessary.

Nutrition

Calories: 99kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Sodium: 12mg | Potassium: 542mg | Fiber: 3g | Sugar: 2g | Vitamin A: 930IU | Vitamin C: 52.1mg | Calcium: 38mg | Iron: 3.6mg