Best Roasted Potatoes And Peppers Recipes

ROASTED SAUSAGES, PEPPERS, POTATOES, AND ONIONS

Steps:

• Preheat oven to 425.
• Spread the vegetables in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
• Drizzle with the oil and sprinkle with salt and pepper to taste.
• Stir well.
• Roast the vegetables, stirring once or twice, for 45 minutes.
• Pierce each sausage in two or three places with a fork.
• Place the sausages on top of the vegetables.
• Bake for 15 to 30 minutes, or until the sausages and vegetables are cooked through.
• Serve hot.

SPICY ROASTED SAUSAGE, POTATOES AND PEPPERS

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

ROASTED ITALIAN SAUSAGE AND POTATOES WITH MUSHROOMS AND PEPPERS

Steps:

• Preheat oven to 400°F.
• Combine herbs, olive oil, salt,pepper and potatoes and toss to mix.
• Place sausages and potatoes in large baking or roasting pan.
• Roast at 400° for 30 minutes, or until just beginning to brown, turning several times.
• Add a little more oil if the potatoes appear to be drying out.
• Add remaining vegetables and roast 45 minutes more, turning occasionally, until potatoes are brown on the outside and tender on the inside.
• Sprinkle with mozzarella and return to oven just until cheese is melted.

ROASTED POTATOES AND PEPPERS

Steps:

• Preheat oven to 375°F (190°C).
• Wash potatoes.
• Halve or quarter larger potatoes.
• Cut onion into eight pieces.
• Cut peppers into one-inch pieces.
• Combine oil and seasonings in a plastic bag. Add vegetables and shake to coat with seasonings.
• Place in shallow dish and bake uncovered in the oven, until potatoes are tender, about 40-45 minutes, stirring once.

ROASTED POTATOES AND PEPPERS

Steps:

• In a 15x10x1-in. baking pan coated with cooking spray, combine the potatoes, peppers and onion. Drizzle with dressing and toss to coat. , Bake at 400° for 40-45 minutes or until potatoes are tender, stirring occasionally.

TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)

Steps:

• Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
• Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
• Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
• Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.

CHICKEN ROASTED WITH POTATOES, PEPPERS, AND SHALLOTS

Steps:

• In a large ovenproof skillet toss together the shallots, the garlic, 2 tablespoons of the oil, the bell peppers, the chopped rosemary, the potatoes, and salt and pepper to taste. Rub the chicken with the remaining 1 teaspoon oil, the lemon juice, and salt and pepper to taste and arrange it, skin side up, on top of the vegetable mixture. Roast the chicken and the vegetables in the upper third of a preheated 450°F oven for 20 minutes, reduce the temperature to 357°F., and roast the chicken and the vegetables for 15 minutes more, or until the chicken is cooked through and the potatoes are tender. Transfer the chicken and the vegetables with a slotted spoon to a heated platter, stir the broth into the skillet, scraping up the brown bits, and boil the mixture for 1 minute. Strain the liquid through a sieve over the chicken and garnish the chicken with the rosemary sprigs.

PORK CHOPS WITH ROASTED PEPPERS AND POTATOES

Steps:

• In large skillet, heat oil to med-high.
• Add pork chops and cook until browned; set aside.
• Combine potatoes, onion, and oregano in skillet.
• Stir-fry 5 minutes, stirring often.
• Add chops, chicken broth, red peppers, and black pepper.
• Heat to boil; reduce to low.
• Simmer, covered, until pork and vegetables are cooked, about 10 minutes.
• Remove pork and vegetables from seasoned broth; serve broth as a side.

HERB ROASTED ALASKAN HALIBUT WITH FENNEL CONFIT, NICOISE OLIVES, SWEET PEPPERS AND YUKON GOLD POTATOES

Steps:

• Halibut: Season the halibut with salt and pepper. In a medium saute pan over high heat add the oil. Once heated, add the fish and sear until golden brown. Add butter, thyme, and garlic and baste. Set aside.
• Ragout: In a small saucepot combine the butter, fish fume, diced potatoes and simmer over medium heat. Add fennel, tomatoes, olives and basil. Season with salt and pepper, to taste, and add a dash of sherry vinegar. Add the roasted peppers and gently warm. Adjust seasoning, if necessary.
• To Plate: In a large bowl place the olive ragout and garnish with the roasted peppers and parsley oil. Place the halibut on top and finish with the scallion.

ROASTED ITALIAN SAUSAGE, PEPPERS, AND POTATOES

Steps:

• 1. Heat the oven to 400 degrees. (this can be done on a grill as well, med-high grill). Place the sausages and the potatoes in a large pan or roaster, and transfer to the oven or grill. (put cover over if grilling) (I add the sausages whole, but can cut in half or in chunks) I add a little oil in the pot for the oven baked. You don't need but a couple tablespoons. Use large roasting pan. Larger than a 9x13. I buy those foil throw away pans.
• 2. Roast or grill them , turning the food several times for 30 minutes or until they have begun to brown.
• 3. Add the peppers, onions, mushrooms and herbs to the pan. Add a little more vegetable oil, a couple of Tablespoons. Roast or grill 45 to 60 minutes more. Check and turn occasionally until potatoes are brown and tender. Check that the potatoes are done. Ovens vary so it can take longer for some. I put a Tablespoon of mustard on my plate to dip the sausage in. I salt and pepper it also. Enjoy with your favorite condiment. Enjoy! Great company dish :)
• 4. **************************************************** This recipe was made in celebration of when slaves were emancipated (freed) and traveled to a town called Nicodemus, Kansas, named after the first slave to purchase his freedom and where they could buy their own peice of land and make lives for themsleves. To this day some of the decendants still celebrate Emancipation day. The town has been designated a National Historic Site, however the towns future is in doubt. But for many who still live there, the last weekend in July still means "home to Nicodemus" for Emancipation Days.

ITALIAN SAUSAGES WITH ROASTED SWEET POTATOES AND SWEET PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Brush 1 teaspoon (5 mL) of the oil in the bottom of a 13 x 9-inch (33 x 23 cm) pan. Place sweet potatoes, peppers, onion and olives in pan.
• Slice each of the sausages into 5 or 6 pieces; place in pan.
• In a small bowl, mix together remaining oil, rosemary, garlic and seasoning salt. Brush over vegetables. Cover with foil.
• Bake in the preheated oven for 30 minutes. Remove foil and cook 10 minutes longer.

MARKET MIX (ROASTED POTATOES, FENNEL, MUSHROOMS AND PEPPERS)

Steps:

• Preheat oven to 450°F.
• Combine all ingredients in a large shallow roasting pan.
• Toss well to coat all the vegetables.
• Roast for 30 minutes without stirring.
• Shake pan to loosen vegetables.
• Roast until potatoes are crusty and browned, about 20 minutes, stirring once or twice during last 10 minutes.

PAN ROASTED SAUSAGE PEPPERS ONIONS AND POTATOES RECIPE - (4.4/5)

Steps:

• Preheat nonstick skillet over medium high heat. In a bowl toss the potatoes with a drizzle of olive oil to thinly coat wedges. Sprinkle with your Montreal seasoning, rosemary, and paprika. Toss to combine. Add potatoes to pan, cover, and cook for about 15 minutes, turning occasionally, set aside. Cut sausages into large chunks. Heat a LARGE deep skillet over medium high heat. Add the tablespoon of oil and brown the saussages on all sides and drain oil. Add your peppers, onions, and garlic. Cover pan and cook 10 minutes more. Mix a bit. Uncover and toss in the parsley, cherry pepper juice, and hot cherry peppers. Add your cooked potatoes. Toss to combine all ingredients. Heat a minute or two. Serve right from pan or plate it. Make sure to serve with bread to sop up the goodness.

ROASTED CHICKEN BREASTS WITH POTATOES AND RED PEPPERS

Steps:

• Mix about 3/4 Stick of butter with 4 cloves minced garlic, some chopped thyme, salt, pepper and dried sage. Put Butter underneath skin and rub on skin. Chop potatoes, onions and peppers (good size chunks). Cut the rest of the garlic cloves in half. Mix all vegetables with olive oil, salt, pepper, rosemary, sage, garlic powder and paprika. Place Chicken top of vegetables. Add White wine. Bake 425 degrees for about an hour. Remove chicken and broil vegetables for 5-10 minutes.

ROASTED POTATOES, PEPPERS AND ONIONS WITH ROSEMARY

Steps:

• Preheat the oven to 400 degrees.
• Arrange the potatoes and the red and green peppers alternately in a spoke pattern in a shallow, 12-inch round baking dish.
• Pile the onions in the center.
• Scatter the garlic over the top.
• Drizzle with oil, and sprinkle with rosemary, salt and black pepper.
• Bake in the preheated oven until the vegetables are lightly golden and tender, or about 45 minutes.
• Garnish with fresh rosemary sprigs.

ROASTED PEPPERS AND POTATOES WITH BAGNA CAUDA

Steps:

• Preheat broiler.
• In a large shallow roasting pan, broil peppers about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes. Transfer peppers to a bowl and let steam, covered, until cool. Starting at blossom end, peel peppers and discard stems, seeds and ribs. Cut peppers into thirds. Peppers may be made 3 days ahead and chilled, covered. Drain peppers before using.
• Preheat oven to 450°F.
• Peel potatoes and cut crosswise into 1/4-inch-thick slices. In a shallow baking pan, toss potatoes with oil and salt and pepper to taste and spread in one layer in pan. Roast potatoes until golden, about 20 minutes. Potatoes may be roasted 8 hours ahead and kept covered at room temperature.
• In a small saucepan, heat oil, garlic paste, and anchovy paste over moderate heat, stirring, until warm and stir in parsley.
• On a platter, toss peppers and potatoes with warm bagna cauda to coat and season with salt and pepper.

TWICE BAKED POTATOES WITH CHORIZO AND ROASTED RED PEPPERS

Steps:

• 1. Heat oven to 400. Put potatoes on oven rack and bake till tender. (60 - 75 minutes)
• 2. Put potatoes on cutting board to cool. (15 -20 minutes)
• 3. Cut a 1/2 inch disk off top of potatoes lengthwise.
• 4. Spoon the flesh out of the shell carefully and put in a large bowl.
• 5. Add butter, paprika, salt, and pepper. Mash together until blended. (lumpy is ok)
• 6. Fold in most of the cheese, the chorizo, red pepper, and sour cream.

CHORIZO AND POTATOES WITH ROASTED PEPPERS AND EGG

Steps:

• In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.
• In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

ROASTED SAUSAGES, PEPPERS, POTATOES, AND ONIONS

Steps:

• Preheat oven to 450 degrees.
• Spread the vegetables on pan. Drizzle with oil and sprinkle with salt and pepper.
• Roast the vegetables for 45 minutes, stirring occasionally.
• Pierce each sausage with a fork a couple of times. Put sausages on top of vegetables. Scatter the crushed garlic here and there on the vegetables.
• Bake up to 30 minutes or until everything is thoroughly cooked. Serve hot.