I enjoy making my roasted peppers and onions for a versatile and flavorful side dish. They are roasted to perfection, bringing out their natural sweetness and creating a deliciously caramelized texture. This easy recipe is perfect for adding to sandwiches, salads, or serving alongside your favorite main courses.
Try them on top of a sausage dog, tossed with rich cream cheese pasta, or served up with some steak fajitas. Enjoy!
Peppers & onions are delicious on their own and even better when roasted in your oven. Nice and soft, but still have a delectable texture that fits perfectly with any dish.
The combination of vibrant colors and rich flavors makes every bite enjoyable. Every time I serve these roasted peppers and onions, they’re a hit with family and friends.
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❤️ Why I Love This Recipe
Quick & Easy! With only a few minutes of prep time and no real need for fancy knife skills, this dish requires almost no effort!
Succulent! Such a versatile dish, the peppers give off a nice flavor while the onions provide a sweetness that pairs perfectly with them.
Incredibly Versatile! You can use this recipe for any cuisine. Adding some different herbs can curve this recipe to anything from Mexican, to Greek, to Italian.
🥘 Ingredients
The best part of this recipe is that the majority of the ingredients used are pantry staples. Juicy and delicious peppers, bright red onions, salt, pepper, olive oil, and that delicious paprika that adds a bit of color.
- Bell Peppers – 1 red, 1 orange, and 1 yellow bell pepper. You can use any variety of warm-colored bell peppers because they all have a mellow taste that goes well with any cuisine. You can use green bell peppers in the mix, but they offer a slightly more bitter taste.
- 1 small Red Onion – We used red onion in this recipe because they have a pungent flavor when raw, but when roasted, they give off a slightly sweet taste. You can substitute sweet or white onions in this recipe if red is not available or desired.
- Seasonings - ¼ teaspoon each of salt, pepper, and paprika. By adding paprika to this you elevate the flavor to a certain smokiness while adding a gorgeous color.
- Fresh Herbs (optional) – The herbs you decide to use in this dictate what cuisine you are going for. Oregano works well for Greek, rosemary is great for Italian, while a combination of thyme and rosemary work perfectly for French!
- 1 teaspoon Olive Oil – You need to have some fat for any meal, and olive oil adds that in a healthy and tasty way! Extra Virgin Olive Oil is my personal favorite, but any olive oil will work.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Roasted Peppers And Onions
There are only 3 steps to this super simple recipe. You will need a sharp knife, cutting board, and baking sheet.
- Prep. Preheat your oven to 400°F (205°C). Wash and slice all peppers and onion into even strips.
- Season. Spread the vegetables in a single layer on a baking sheet. Drizzle with olive oil, then sprinkle with seasonings and optional herbs, if desired. Toss to coat.
- Roast and serve. Roast in the oven for 20 minutes, toss, then roast for additional 10 minutes. Serve immediately as a side dish or a topping.
💭 Angela's Pro Tips & Recipe Notes
- Slicing your peppers and onions so that they are close in size and shape will help them to cook up evenly. This means that you can avoid under-cooked bites of peppers or onions when you toss these tasty veggies into pasta, salads, and more.
- Toss the roasting peppers and onions a few more times if you feel the need. You won't hurt anything if you move the peppers & onions more than once while cooking to get even roasting.
- Work quickly when opening an oven. You want to keep the heat in the oven, and return the peppers and onions to cooking so they can finish up on time.
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🥡 Storing & Reheating
You can store leftovers for up to 5 days in an airtight container in the fridge.
Store for 6 months in a heavy duty freezer storage bag or an airtight freezer storage container in the freezer. These thaw incredibly well at room temperature before using in a meal.
Reheating
For the microwave, all you have to do is spread the peppers and onions into an even layer and heat for 30 seconds, stir, then reheat for another 30 seconds.
In the oven, preheat your oven to 400°F (205°C) and arrange in a single layer. Bake for 15-25 minutes or until warmed to your satisfaction.
To reheat on the stovetop, sauté in a pan with a light amount of oil over medium to medium-high heat for about 5 minutes.
😋 More Simple Sides!
- Roasted Yellow Squash
- Buttered Peas & Carrots
- Sauteed Green Beans
- Southern Fried Corn
- Sauteed Onions
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📖 Recipe Card
Roasted Peppers and Onions
Ingredients
- 1 small red onion
- 1 red bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 tsp olive oil
- ¼ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon paprika
- fresh herbs (optional, for garnish)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start out with preheating your oven to 400°F (205°C) while you wash and slice the peppers and onions into strips.
- Spread vegetables in a single layer on baking sheet. Drizzle with olive oil then sprinkle with seasonings (and optional herbs if desired). Toss to coat with oil and seasoning.
- Roast in the middle of your oven's center rack for 20 minutes. Toss, then continue roasting the peppers and onions for an additional 10 minutes.
Notes
- For the best flavor profile, use extra virgin olive oil and kosher or sea salt.
- Slicing your peppers and onions so that they are close in size and shape will help them to cook up evenly! This means that you can avoid under-cooked bites of peppers or onions when you toss these tasty veggies into pasta, salads, and more!
- Toss the roasting peppers and onions a few more times if you feel the need! You won't hurt anything if you move the peppers & onions more than once while cooking to get even roasting.
- Work quickly when opening an oven! You want to keep the heat in the oven, and return the peppers and onions to cooking so they can finish up on time.
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