I don’t know about you, but sometimes I have a hard time choosing good side dishes to go with my entrées. I have a lot more recipes for entrées (and desserts! ha, ha…) than I do for sides. So, when I saw a recipe for roasted potatoes with veggies in one of my Taste of Home magazines, I decided I should try it out.
I’ve never had a big thing for sweet peppers, but I’m trying to expand my tastes and try new things. I was excited about using these peppers because they were so pretty!
Here are the potatoes, peppers, onions, and carrots, all chopped and seasoned in my favorite red bowl! The original recipe calls for mushrooms as well but I opted to leave them out. I did throw in a little garlic though because everything is better with garlic. :p
And here is the finished product, right out of the oven. I think it’s such a pretty side dish. 🙂
Pablo and I both agreed that this recipe is a keeper. The sweet peppers definitely gave the dish a little different flavor from what we are used to, but it was cool to try something new. I’m excited that this recipe will add some variety to my regular potato dishes.
I struggled with typing up the recipe because I think that this is the kind of dish where you don’t need exact measurements. I decided to just give the basic ingredients and the approximate amount that I used. Anyway, with no further ado, here is the recipe:
- Cubed red potatoes (I used four large ones.)
- Sliced (or chopped) onion (I used about 3/4 of a large one.)
- Carrots (I used baby carrots: chopped them in half and threw in a handful or two.)
- Red, yellow, and orange peppers (I used one half of each color of pepper. Don’t worry, I cut the leftovers up and froze them.) 🙂
- 2 Tbsp. olive oil
- 1 tsp. minced garlic (which is equal to about 2 cloves)
- 1/2 tsp. dried thyme
- 1/2 tsp. salt
- Preheat oven to 400. Combine all the ingredients in a large bowl. Toss to coat.
- Transfer everything to a 13 x 9 baking dish.
- Roast for approximately 45 minutes, stirring a couple times.
- Enjoy! 🙂
(I made several changes to the original recipe. If you want to try the original, you can find it on Taste of Home’s website here.)