Learn how to oven roast peppers and onions for a sweet, tender, and slightly caramelized side dish that pairs perfectly with meats, bowls, and wraps. This simple, frugal recipe comes together in under 30 minutes and works beautifully for meal prep or weeknight dinners.
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These oven roasted peppers and onions are one of our favorite side dishes because they're quick to make and require minimal prep. Tossed with simple seasoning and roasted at a high heat, the edges get beautifully caramelized while the insides stay soft and sweet. If you love easy recipes that make dinner time less stressful, this one is a keeper.
Not only do they work great as a stand-alone side, but you can also pair them with proteins or add them to other recipes. In fact, they taste amazing with our Oven Baked Brats because together they make a hearty oven roasted bratwurst with peppers and onions.
You can also toss them into this Fajita Taco Salad, fold them into a Chicken Fajita Freezer Meal, or even serve them on the side of Crockpot Chicken with Enchilada Sauce.
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💛 Why You'll Love This Recipe
- Quick & Easy - Ready in under 30 minutes with one bowl and one sheet pan.
- Budget-Friendly - Just a few pantry staples turn into a flavorful, versatile dish.
- Meal Prep Friendly - Roast once, enjoy all week in wraps, bowls, or freezer meals.
🛒 Ingredients
- Bell Peppers - Sweet, colorful, and perfect for caramelizing in the oven.
- Onion - Adds natural sweetness and depth of flavor.
- Olive Oil - Helps the veggies roast evenly and prevents sticking.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
- Bell peppers. Any color works. Red, orange, and yellow peppers are sweeter, while green peppers add a more savory, slightly bitter balance. Mixing colors adds visual appeal.
- Onions. Use red onions for a sharper bite, sweet onions for a milder, caramelized flavor, or shallots for something more delicate.
- Oil. Olive oil is classic, avocado oil works well for high heat, and vegetable oil is a budget friendly option that still roasts nicely.
- Seasonings. Italian seasoning is a great base, but you can switch it up easily. Try cumin, chili powder, and smoked paprika for fajita style veggies, or finish with a drizzle of balsamic vinegar for a tangy twist.
- Add ins. Roast with mushrooms, zucchini, or halved cherry tomatoes to create a heartier veggie mix and reduce food waste.
💰 Budget-Friendly Tips
- Buy in season. Bell peppers are cheaper in summer and early fall. Stock up and freeze extras for later use. Green bell peppers are usually the most affordable option.
- Choose budget proteins. Pair these veggies with baked chicken thighs, Italian sausage links, or beans and rice bowls to stretch smaller amounts of meat into full meals.
- Stretch meals. Add roasted veggies to pasta, rice, or quinoa to bulk up meals without increasing costs much.
🥄 Instructions for Oven Roasted Peppers and Onions
Step 1: Preheat oven to 425°F.
Step 2: Slice peppers into strips and onions into wedges or strips and add to a large mixing bowl. (Image 1)
Step 3: Add in the olive oil and seasonings and toss well to coat. (Image 2)
Step 4: Spread in a single layer on a parchment-lined sheet pan. (Image 3)
Step 5: Roast 20-25 minutes, stirring halfway, until softened and lightly caramelized. (Image 4)
Serve as a side or add to sandwiches, bowls, or fajitas. Enjoy!
👩🏻🍳 Expert Tips
- Don't overcrowd the pan. Giving the veggies space ensures they roast and caramelize instead of steaming from the trapped moisture.
- Stir halfway through for even caramelization. This is optional but recommended if you have a large batch.
- Expect some char on the edges. That's where the best flavor develops.
- These are hottest right out of the oven, so let them cool a minute before serving.
❄️ Storage, Reheating & Make Ahead
Storage. Keep roasted peppers and onions in an airtight container in the refrigerator for up to 4 days.
Reheating. Reheat in a hot skillet for the best roasted texture, or warm in a 350°F oven for about 10 minutes. Microwaving works but will soften the vegetables.
Make ahead. Slice peppers and onions up to 2 days in advance and store raw in the refrigerator. Toss with oil and seasoning just before roasting. You can also roast a double batch, freeze in a single layer, then transfer to freezer bags for easy add ins.
🥗 Side Dishes or Pairing Ideas
These roasted veggies are incredibly versatile! Serve them as:
- A topping for Oven Baked Brats for an easy sheet-pan dinner.
- Mixed into a Fajita Taco Salad for extra flavor and color.
- A quick side to pair with Crockpot Chicken with Enchilada Sauce for a Tex-Mex meal.
- Stirred into pasta, rice, or quinoa bowls for a filling and budget-friendly option.
- Oven Baked BratsRecipe $5.48
- Fajita Taco SaladRecipe $16.91 / Serving $2.82
- Crockpot Chicken with Enchilada SauceRecipe $8.49 / Serving $1.70
- Easy Salsa RiceRecipe $2.43 / Serving $0.41
❓ Recipe FAQs
425°F is perfect for soft centers and caramelized edges.
About 20-25 minutes depending on the size of your slices.
Yes! When sliced evenly, they roast beautifully together.
Italian seasoning, garlic, and a little salt and pepper keep it simple, but you can also try Cajun or taco seasoning.
20-25 minutes at high heat is best, with a stir halfway.
Absolutely! Lay them flat on a sheet pan, freeze, then store in a bag so you can grab just what you need.
🍽️ More Recipes You'll Love
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- Pepperoni Pizza SticksRecipe $4.32 / Serving $0.54
- Instant Pot Steamed BroccoliRecipe $1.55 / Serving $0.39
- Instant Pot Green BeansRecipe $0.99 / Serving $0.25
🐝 If you tried these Oven Roasted Peppers and Onions, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Oven Roasted Peppers and Onions
Ingredients
- 3 large bell peppers, any color, sliced into strips - ($2.66)
- 1 large onion, sliced into wedges or strips - ($0.69)
- 2 tablespoon olive oil - ($0.20)
- 1 teaspoon Italian seasoning - ($0.08)
- ½ teaspoon garlic powder - ($0.04)
- ½ teaspoon salt - ($0.01)
- ¼ teaspoon ground black pepper - ($0.02)
- 1 pinch crushed red pepper flakes, optional - ($0.01)
Instructions
- Preheat and prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Combine vegetables. Place the sliced bell peppers and onion in a large mixing bowl.
- Season. Add the olive oil, Italian seasoning, garlic powder, salt, black pepper, and crushed red pepper flakes, if using. Toss until evenly coated.
- Arrange. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast. Roast for 20 to 25 minutes, stirring halfway through, until softened and lightly caramelized.
- Serve. Serve as a side dish or use in sandwiches, grain bowls, or fajitas.
Notes
- Even roasting. Arrange vegetables in a single layer to promote proper caramelization.
- Midway stir. Stir halfway through cooking to prevent burning and ensure even browning.
- Consistent slicing. Slice vegetables evenly for uniform texture and doneness.
- Meal prep friendly. This recipe doubles well and can be frozen on a sheet pan, then transferred to a freezer-safe container for quick future meals.
Nutritional Information
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Nicole Durham says
I love prepping a batch of roasted peppers and onions. i like to make a large batch and scatter them throughout the week in all of our meals. They're cheap, filling, colorful, and so delicious!