Ingredients
Scale
- 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
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- For a crispier finish, divide mixture between two baking sheets.
Notes
*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: Breakfast, Side Dish
- Method: oven, Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/5th of the recipe
- Calories: 178
- Sugar: 5.7 g
- Sodium: 268.9 mg
- Fat: 6 g
- Carbohydrates: 28.8 g
- Fiber: 4.3 g
- Protein: 3.6 g
- Cholesterol: 0 mg