Oven roasted potatoes with peppers & onions
These easy, oven roasted breakfast potatoes only require a few ingredients and some easy chopping. Toss with oil, place on a parchment paper covered sheet pan, and pop in the oven. Serve with brunch favorites like seitan bacon and tofu scramble.
Servings: 4 people
Calories: 99kcal
Ingredients
- 1 small red bell pepper about 5 ounces or roughly ¾ cup, chopped medium
- 1 small yellow onion about 4 ounces or roughly ¾ cup, chopped medium
- 2 medium sized Russet potatoes about 13 ounces total or roughly 2 generous cups, chopped medium
- 2 teaspoons avocado oil or other neutral-flavored high heat oil
- Pinch of salt
- Pinch of pepper
- Handful of chives chopped small
Instructions
- Preheat oven to 400 degrees. Then line a baking sheet with parchment paper. (If your baking sheets are small, use two of them. For proper browning, it's important the ingredients have room to spread out.)
- Put chopped bell pepper, onion, and potatoes on parchment paper covered baking sheet. Toss with oil. Top with a pinch of salt and pepper. Spread the mixture evenly across the baking sheet in a single layer, being careful that the vegetables don't overlap.
- Bake for 20 minutes.
- Remove baking sheet from oven. Toss the bell peppers, onions, and potatoes with a spatula. Spread them across the baking sheet again, and cook for 10 more minutes.
- Remove from oven and add more salt and pepper if necessary.
- Sprinkle with chopped chives as an optional garnish.
Notes
Store leftovers in an airtight container in the refrigerator. They will keep for about 4 days. Reheat in the microwave until warm. Stop once or twice to stir for even reheating.
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
