As a side to go with our Bourbon and Coke Steak Kabobs, I made these Roasted Peppers and Mushrooms.
I have a serious love for roasted vegetables.
Something about the simplicity, the vibrant colors, the fact that I actually feel good eating them…
I just love everything about them!
My eight year old asked me recently if I would rather give up fruits or vegetables for a whole year.
And my answer was instantly “I cannot live without veggies!”
This dish is only one reason why.
The possibilities are endless for sheet pan roasted veggies.
The only real trick here is picking veggies that all have the same cook times.
How to make Roasted Peppers and Mushrooms
For this I chose baby portobello mushrooms, a red and yellow bell pepper, a red onion, and some fresh thyme and garlic.
I cut the baby portobello mushrooms in half, then cut the peppers and onions into similar size pieces.
Place them all on a lined baking sheet along with some fresh garlic, thyme, olive oil, kosher salt, and pepper.
The next step is tossing them all together until they are evenly coated.
Some may use tongs, I just use my hands 🙂
A little more kosher salt and pepper over top was needed for these.
Into a 425 degree oven for 30 minutes they go, and toss them halfway through.
Obviously this time use the tongs because they will be hot 😉
Sprinkle with a little more fresh thyme before serving them if desired.
Serve these gorgeous Roasted Peppers and Mushrooms as a side with any meal.
If you like Roasted Peppers and Mushrooms, you might also like…
Roasted Peppers and Mushrooms
An easy, healthy, and delicious side dish
- 8 oz baby portobello mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 red onion
- 1 Tbsp garlic paste or fresh minced garlic
- 2 Tbsps olive oil
- kosher salt, pepper
- Optional: fresh thyme
Cut the mushrooms in half and place on a lined baking sheet.
Cut the peppers and onion into chunks, similar in size. Place them on the lined baking sheet.
Add the garlic, olive oil, kosher salt, pepper, and fresh thyme to the baking sheet and toss until evenly coated. Sprinkle more kosher salt and pepper over top if needed.
Place in a 425 degree oven for 30 minutes, toss them halfway through cooking.