- Adjust the amount of red pepper flakes to suit your preferred spice level.
- Use grape seed oil or olive oil for healthier fats and better flavor.
- Slice vegetables evenly (about ¼ inch thick) for consistent roasting.
- Avoid overcrowding the baking sheet to ensure crisp, caramelized edges.
- Add apple cider vinegar for a subtle tangy flavor (optional).
- Roasted peppers and onions pair well with burgers, tacos, salads, or grain bowls.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat in the oven at 300°F or microwave after thawing.
Oven Roasted Peppers And Onions
A colorful and flavorful oven-roasted peppers and onions recipe that’s ready in under 25 minutes. This healthy, fiber-rich side dish is simple to prepare and perfect for topping burgers, mixing into tacos, or enjoying on its own.
Equipment
- 1 large mixing bowl
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 Baking sheet
- 1 spatula or tongs
- Measuring Spoons
Ingredients
- 1 medium red bell pepper
- 1 medium orange bell pepper
- 1 medium yellow bell pepper
- 1 large onion
- 1 tablespoon olive oil or grape seed oil
- 1 tablespoon apple cider vinegar optional
- 1 teaspoon red pepper flakes
- ¼ teaspoon salt
Instructions
- Preheat the Oven: Begin by setting your oven to 400°F (200°C) and allow it to fully preheat before placing the vegetables inside. Preheating ensures even roasting and helps achieve perfectly caramelized edges. This process usually takes about 10–15 minutes, during which you can prepare your vegetables and seasonings.
- Wash and Dry Vegetables: Thoroughly rinse the bell peppers and onion under cold running water to remove any dirt or residue. Pat them completely dry with a clean kitchen towel or paper towels. Dry vegetables roast better and develop a richer flavor, so this step is important for the best results.
- Prepare the Bell Peppers: Cut each bell pepper in half lengthwise. Remove the seeds, core, and white membranes carefully with a sharp knife. Then, slice each half into strips approximately ¼ inch thick. Uniform slices ensure even roasting and consistent texture.
- Slice the Onion: Peel away the onion’s outer skin and discard it. Cut the onion in half lengthwise, lay the halves flat on the cutting board, and slice into strips about ¼ inch thick. Consistent slicing helps ensure even cooking and caramelization alongside the peppers.
- Combine Ingredients in a Bowl: Place the sliced peppers and onions into a large mixing bowl. Add 1 tablespoon of olive oil or grape seed oil, which adds flavor and healthy fats while promoting even roasting. If desired, add 1 tablespoon of apple cider vinegar for subtle tanginess. Sprinkle in 1 teaspoon of red pepper flakes for heat and ¼ teaspoon of salt for flavor enhancement.
- Toss to Coat Evenly: Use your hands or a spatula to toss the vegetables gently but thoroughly so that each strip is evenly coated in oil and seasonings. This step ensures every piece absorbs flavor and roasts evenly without dryness or uneven browning.
- Arrange Vegetables for Roasting: Line a baking sheet with parchment paper to prevent sticking and simplify cleanup. Spread the seasoned peppers and onions evenly in a single layer. Avoid overcrowding the pan, as this can trap moisture and result in steaming rather than roasting.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 20 minutes. Check halfway through and gently flip the vegetables with a spatula to promote even browning. The vegetables should become tender with slightly crisp, caramelized edges.
- Check for Doneness: After roasting for about 20 minutes, test a piece of pepper or onion for tenderness. If they require additional cooking, return them to the oven for 2–3 more minutes, checking often until they reach the desired texture. The goal is a balance of tender interior and lightly caramelized exterior.
- Serve or Store: Once roasting is complete, transfer the vegetables to a serving dish. Enjoy them hot as a side dish, topping, or ingredient in other recipes such as tacos, sandwiches, or salads. Allow leftovers to cool completely before storing them in an airtight container. Refrigerate for up to four days or freeze for up to three months.
Notes
