Easy Sheet Pan Roasted Mini Potatoes & Bell Peppers Recipe
This easy sheet pan roasted mini potatoes and bell peppers recipe offers a delicious combination of crispy, tender mini potatoes and sweet bell peppers seasoned with garlic powder, smoked paprika, chili powder, and fresh basil. Perfect as a flavorful and colorful veggie side dish, it requires minimal prep and is baked to perfection in just 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1.5 pounds mini potatoes (a mix of red, purple, and yellow)
- 3 medium-large bell peppers (red, orange, and/or yellow), cored and chopped
- 1 medium onion (red or yellow), peeled and chopped
Seasonings
- 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 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 for easy cleanup.
- Prepare the Vegetables: Quarter the mini potatoes for even cooking. Core and chop the bell peppers and peel and chop the onion into roughly 1-inch pieces to ensure uniform roasting.
- Season the Veggies: Place the potatoes, bell peppers, and onion on the baking sheet. Drizzle with olive oil and sprinkle smoked paprika, chili powder, garlic powder, salt, and pepper. Toss everything together until all the pieces are evenly coated with oil and spices.
- Arrange and Roast: Spread the vegetables in a single layer on the baking sheet to ensure even roasting. Bake in the preheated oven for about 45 minutes, tossing halfway through to promote even browning, until the potatoes are crispy on the outside and tender inside, and the peppers are roasted.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh basil over the roasted vegetables, and serve warm as a tasty side dish.
Notes
- For extra crispiness, spread the vegetables out well so they’re not overcrowded on the pan.
- Use mild chili powder to keep the dish flavorful but not spicy.
- Can be served alongside roasted meats or as a vegetarian dish.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven to retain crispness.
