This vegan, gluten-free side dish of roasted potatoes, red bell peppers and onions with rosemary is a healthy and delicious way to enjoy vegetables.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 68 mins – easy
🍽 4 servings – 302 kcal per serving
|
Serving
350g |
Fat
10g |
Sat. fat
1g |
Sodium
741mg |
|
Carbs
49g |
Fibers
6g |
Sugars
8g |
Proteins
5g |
INGREDIENTS
- ¼ tsp black pepper
- 1¼ tsp salt
- 1½ lb potatoes
- 1 red bell pepper
- 1 green sweet pepper
- 4 onions
- 4 cloves of garlic
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 3 sprigs rosemary
TOOLS
- 1 knife
- 1 peeler
- 1 oven
- 1 baking dish
- 4 platters
- 1 wooden spoon
STEPS
Cut red bell pepper, onions, and green sweet pepper in half, remove their seeds, then slice them into strips lengthwise.
Peel potatoes with a peeler.
Cut the potatoes into chunks and peel garlic.
Preheat the oven to 400°F for 12-15 minutes.
Place potatoes, red bell peppers, and green sweet peppers in a baking dish. Scatter onions and garlic over the vegetables. Stir in olive oil, dried rosemary, salt, and pepper. Then, put it in the oven for 45 minutes.
Turn off the heat and take out the baking dish from the oven, then scatter rosemary over it.
Transfer the potato mixture to a platter.
It’s ready to be served !
