Roasted Peppers and Mushrooms
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Roasted Peppers and Mushrooms

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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!

Bourbon and Coke Steak Kabobs

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.

mushroom and pepper ingredients

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 🙂

roasted peppers and mushrooms before cooking

A little more kosher salt and pepper over top was needed for these.

veggies before cooking

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 😉

Roasted Peppers and Mushrooms

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.

Roasted Peppers and Mushrooms
Roasted Peppers and Mushrooms

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Roasted Peppers and Mushrooms

An easy, healthy, and delicious side dish

Course Side Dish
Cuisine American
Keyword Mushroom, Peppers, Roasted Red Pepper, Vegetables Side, Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4 people
Calories 105 kcal
Author Cheri Renee

Ingredients

  • 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

Instructions

  1. Cut the mushrooms in half and place on a lined baking sheet.

  2. Cut the peppers and onion into chunks, similar in size. Place them on the lined baking sheet.

  3. 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.

  4. Place in a 425 degree oven for 30 minutes, toss them halfway through cooking.

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