Roasted Peppers and Onions

Here’s how to make roasted peppers and onions! Bake the colorful strips until tender and charred, then serve as a healthy side dish.

Roasted peppers and onions

There’s no such thing as too many healthy side dish ideas, right? Often we get stuck in the same old salad rut. So here’s a non-standard idea that’s colorful and packed with nutrients: Roasted Peppers and Onions! It’s not rocket science, but it’s something we don’t always think of. The sweetness of the roasted peppers with tender and charred onion is so irresistible, you won’t want each bite to end. You can make them as a side dish, or use them as a component for sandwiches, tacos, burritos and more.

Want a similar recipe in half the time? Try Sauteed Peppers and Onions.

How roast peppers and onions

The nice thing about roasted peppers and onions: these tasty vegetables take about the same time to cook. How long to roast peppers and onions? They need just 25 to 30 minutes in a blazing hot oven. Here’s what to know about making roasted peppers and onions:

  • Use high heat. Crank up that oven! A temperature of 450 degrees Fahrenheit makes them perfectly tender and charred.
  • Cut the veggies, then toss with seasonings. Slicing the peppers and onions into thick strips make them easy to roast. Toss with olive oil, dried oregano, and salt. It sounds like a restrained seasoning, but it’s just what you need to complement the natural sweetness.
  • Roast for 25 to 30 minutes. Both peppers and onions take about 25 minutes to get tender at 450 degrees. While they roast, prep the other components of your meal!
Roasted peppers and onions

How to French cut an onion

When we make roasted peppers and onions, we like to use the “French cut” approach for cutting an onion. What does that mean? Here’s a little breakdown on how to French cut an onion:

  • Cut off the ends and slice in half: With a large chef’s knife, cut off the top and root end of the onion. Stand the onion on the flat cut side, and cut it down the center.
  • Remove the paper: With your fingers, remove the paper and outer layer of the onion.
  • Cut following the curve of the onion! Place the onion half on its flat side. Then cut slices following the curve of the onion, from the tip to the root. Go to minute 1:40 of our How to Cut an Onion video to see!
Roasted peppers and onions

Bell pepper nutrition

This roasted peppers and onions recipe is a favorite around here because it’s colorful, tasty, and it’s full of vitamins. In fact, did you know that peppers are an even better source of Vitamin C than oranges? That’s right! Here’s a little more nutrition info about bell peppers:

  • Peppers are loaded with Vitamin C. A medium red bell pepper provides 169% of your daily vitamin C! (Source) That means eating 1 serving of this roasted peppers recipe provides 126% of daily needs, since it uses 3 bell peppers.
  • Peppers may improve eye health and prevent against anemia. Some studies indicate peppers could cut the risk of macular degeneration and low iron (Source).
Bell peppers

Serving roasted peppers and onions as a side dish

Roasted peppers and onions are a versatile healthy side dish for loads of different mains. A favorite way to pair them is with a pasta like mac and cheese: it adds back a little nutrition into the meal. Here’s what we’d serve them with:

Roasted peppers and onions

More ways to use roasted peppers and onions

But don’t save them just as a side dish! This recipe works just as well as a component of a larger meal. Here are some ideas on other ways to use roasted peppers and onions in your cooking:

This roasted peppers and onions recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Roasted peppers and onions

Roasted Peppers and Onions


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  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

Here’s how to make roasted peppers and onions! Bake the colorful strips until tender and charred, then serve as a healthy side dish. 


Scale

Ingredients

  • 3 multi-colored bell peppers
  • 1 red onion
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Cut the peppers into wide strips or quarters. Slice the onion into 1/2-inch strips. Toss them with olive oil, kosher salt and pepper.
  3. Line a baking sheet with parchment paper. Place the peppers and onion on the baking sheet and roast 25 to 30 minutes until tender. Store any leftovers refrigerated for up to 4 days.
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American

Keywords: Roasted peppers and onions

More vegan side dishes

Want to whip up more sides that are healthy and plant based? Here are some of our favorite vegan sides:

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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