Roasted Peppers and Onions (2024)

BY: Courtney PUBLISHED: Nov 17, 2018 23 Comments UPDATED ON: Jul 16, 2020

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Roasted Peppers and Onions are a great standby to add to your favorite meals. This vegan side dish can be enjoyed with breakfast, lunch, and dinner.

This recipe couldn’t be easier and it’s great for meal prep! Add roasted peppers and onions to many dishes to bring them even more flavor! Together these two roast up for the perfect flavor combination. You can use whatever seasonings you like. We use a little bit of smoked paprika, oregano, salt, and pepper. We also use oil to help caramelize the peppers and onions in the oven. Want to roast whole peppers? Check out our post on how to roast red peppersor how to roast vegetables for even roasted vegetable options.

how to roast peppers and onions

Preheat your oven to 400 degrees F.
Start slicing the bell peppers and onions. The onions will shrivel up more than the peppers. If you want them more tender and not crispy you’ll want to cut them a bit larger so they can cook at the same time as the peppers.
Once the vegetables are sliced weplace them onto a baking sheet and toss with oil. Bake the peppers in a single layer for 20 minutes,
Tossafter 20 minutes and then roast for another 10 minutes.

how do you serve roasted peppers and onions?

Oven roasted peppers and onions can be used in many dishes. Tacos, fajitas, burritos, with eggs, chickpeas, it’s especially delicious with our Mediterranean Ricea little hummus, Israeli salad, and pita. One of my favorite ways to enjoy them is wrapped in a pita with quinoa, rice, and taco seasoned chickpeas.

We hope you enjoy this easy vegan side dish as much as we do. You can add more peppers or even more onions and even other vegetables if you desire. This is an easy sheet pan recipe and we’ll even make double batches while we’re using the oven.

Roasted Peppers and Onions

Author: Courtney

Roasted Peppers and Onions are a great standby to add to your favorite meals. It can be used with breakfast, lunch, and dinner! This vegan side dish is easy to make and flavorful.

4.98 from 39 votes

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Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 177kcal

Course: Side Dish

Cuisine: Mexican

Keyword: roasted onions, roasted peppers

Ingredients

1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 small onion
1 teaspoon avocado oil
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
pinch salt
pinch pepper

Instructions

Preheat your oven to 400 degrees F.
Slice the bell peppers and onions.
Place the sliced vegetables onto a baking sheet and toss with the oil and seasonings.
Bake in a single layer for 20 minutes.
Tossafter 20 minutes and then roast for another 10 minutes if needed.

Nutrition

Nutrition Facts

Roasted Peppers and Onions

Amount per Serving

Calories

177

% Daily Value*

Fat

Sodium

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About Courtney

Fruit and Veggie lover. I love making produce fun and delicious, not to mention taking tons of pictures in the process! :-)

Reader Interactions

Comments

Carrie
May 06, 2019 at 6:27 pm

These are great!! Perfect for fajitas. Thank you for sharing.
Reply
- Sue Lemieux DeRosa
  January 20, 2023 at 4:14 pm
  
  Thank you so much for the recipe on how to make the peppers and onions in the oven. I would’ve never thought about adding paprika and oregano. I may just add the paprika a little pepper and may add my spice called “The Original” Badia Complete “Sazon Completa” the only confusion I have on all recipes is what oil to use… Classic olive oil, or just my canola oil for the peppers and onions? Thanks
  Reply
  - Courtney
    February 04, 2023 at 10:23 am
    
    We suggest using avocado oil for high heat cooking 🙂
- Michele Woodie
  May 06, 2024 at 3:49 pm
  
  Delicious! I didn’t see anywhere how long this can be kept in the fridge.
  Thank you!
  Reply
  - Courtney
    May 10, 2024 at 10:04 am
    
    We usually keep them in the refrigerator for 3-4 days 🙂
Allison
May 06, 2019 at 7:18 pm

So much flavor! We’ll be putting these on everything!
Reply
Pati Flannery
April 07, 2020 at 7:15 pm

Amazing 👍
Reply
- Courtney
  April 13, 2020 at 12:59 pm
  
  Thank you so much! 🙂
  Reply
Lucy
June 16, 2020 at 4:47 am

Hi! It all looks delicious however do we cover the veggies in the oven with aluminum foil at anytime?? Or never do we cover them??
Thanks so much
Reply
- Courtney
  June 16, 2020 at 11:47 am
  
  Hi Lucy! We do not cover them at all. Covering would cause them to steam instead of roast. I hope that helps! 🙂
  Reply
- Susan
  December 11, 2021 at 12:32 pm
  
  I always put my veggies-no matter which ones- in a foil envelope with veggie broth.
  Heavenly & easy cleaning.
  Reply
  - Courtney
    December 11, 2021 at 12:34 pm
    
    Yum! That’s a good way to cook them too! They will get a little bit more steamed than roasted that way.
- Diane Ziroli
  May 26, 2024 at 10:51 am
  
  I cover them for 20 minutes and I removed the foil another 15 minutes string and you can also put them under the broiler for about two minutes
  Reply
  - Courtney
    May 27, 2024 at 6:04 am
    
    We’re glad this option works for you! Covering veggies will create more steam, so it won’t get as caramelized, but love the broiler action to make them a bit charred 😀
Amy Stiely
September 13, 2021 at 1:36 pm

Hi, these look so good going to try,my question is… do you hav to use avocado oil? Or can I use olive oil..Thank You. Amy
Reply
- Courtney
  September 14, 2021 at 9:22 am
  
  All oils have a smoke point, since we baked at 400 degrees F we recommend using any oil that can be used at 400 degrees F or above. Regular olive oil will be fine up to 410F, if you’d like to learn more about smoke points check out our post in detail. 🙂 https://www.knowyourproduce.com/smoke-point-of-oils/
  Reply
Willa Williams
October 04, 2021 at 9:58 am

Can you freeze them after roasting
Reply
- Courtney
  October 04, 2021 at 5:01 pm
  
  The texture will definitely change as peppers are full of water. We do freeze fresh peppers, but they really break down even doing with fresh.
  Reply
- Joyce
  October 08, 2023 at 3:18 pm
  
  I have been freezing roasted peppers for a few years now. I fill up a gallon size zip bag laid flat, in a single layer, press out as much air as possible & close. Whenever I want to add some peppers to a recipe, I just break off a chunk, chop it if needed, re- seal the bag &put bag in the freezer until gone. If not in a recipe, they can easily be reheated in a fry pan or (better yet) put in an oven-safe dish and cook for 10 to 15 minutes at a temp anywhere between 350 and 400°
  Reply
Kim
October 01, 2023 at 12:27 pm

Can I roast my hot peppers, not char them and the put them in olive oils with garlic and freeze of pasta recipes?
Reply
- Courtney
  October 03, 2023 at 10:20 pm
  
  We don’t recommend freezing after cooking due to texture changes.
  Reply
Elaine
June 19, 2024 at 2:00 pm

Perfect I added my Italian sausage Pattie’s in marinara sauce they were a big hit. And conversation piece. So easy so good not much clean up ❤️This recipe thanks
Reply
- Courtney
  June 24, 2024 at 7:40 am
  
  Love the addition of the marinara with sausage, so glad you enjoyed! 😀
  Reply