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Sheet pan of roasted breakfast potatoes and veggies with a spoon taking a scoop

Roasted Breakfast Potatoes and Veggies

  • Author: One Lovely Life
  • Total Time: 1 hour
  • Yield: 5-6 side dish servings 1x


  • 1 1/2 pounds baby red potatoes, diced (about 1/2″)
  • 1 yellow bell pepper, cut into large dice
  • 1 red bell pepper, cut into large dice
  • 1/2 onion (I prefer red or sweet onions), cut into large dice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh dill* (can sub rosemary, basil, or cilantro)
  • 2 Tbsp olive oil


  1. Preheat oven to 400 degrees F.
  2. In a large bowl, combine potatoes, bell peppers, and onion. Sprinkle seasonings and fresh herbs over veggie mixture. Drizzle with olive oil and stir to coat.
  3. Place mixture on a baking sheet and roast at 400 degrees for 45-60 minutes (or until veggies are tender and cooked through), stirring halfway through the cooking time.
  4. For a crispier finish, divide mixture between two baking sheets.


*If you don’t have fresh herbs on hand, feel free to use dried herbs. You’ll use 1/3 the amount, so instead of 2 Tbsp fresh herbs, you’d use 2 tsp dried.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: side dish, breakfast
  • Method: roasting, oven
  • Cuisine: american

Keywords: roasted potatoes, roasted breakfast potatoes, breakfast potatoes, breakfast potatoes and veggies,