Oven Roasted Peppers and Onions
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.
Servings: 4 servings
Calories: 112kcal
Cost: Recipe $3.71 / Serving $0.93
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.
Nutrition
Serving: 1serving | Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 298mg | Potassium: 327mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3861IU | Vitamin C: 160mg | Calcium: 26mg | Iron: 1mg
