Red Pepper-Onion Roasted Potatoes

This medley of colorful vegetables goes well with rich and hearty meats such as beef roast. The small, bright-red Peppadew peppers add a spicy-sweet hit.

6 medium Yukon gold potatoes, peeled, halved lengthwise, sliced crosswise (1/2 to 3/4 inch thick)
1 large sweet onion, cut into 1 1/4-inch wedges
1 red bell pepper, cut into 1-inch pieces
6 Peppadew peppers, drained, halved, patted dry*
1 1/2 tablespoons extra-virgin olive oil
1 teaspoon coarse sea salt
1/2 teaspoon pepper

1. Heat oven to 425ºF. Combine potatoes, onion, bell pepper and Peppadew peppers in large bowl; toss with oil, salt and pepper to coat. Arrange on large rimmed baking sheet.

2. Bake 45 minutes or until potatoes are tender, lightly browned and peppers are lightly charred.

6 (3/4-cup) servings

PER SERVING: 175 calories, 3.5 g total fat (.5 g saturated fat), 3 g protein, 33 g carbohydrate, 0 mg cholesterol, 330 mg sodium, 3 g fiber

TIP *Peppadew peppers resemble red cherry tomatoes in their size and color but they hold a spicy-sweet flavor all their own. They're sold pickled and can be found in supermarkets and gourmet stores.


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