Roasted potatoes and butter beans with peppers, onions, tomatoes, olive oil, and herbs for an easy sheet-pan dinner with plenty of texture.
KBy Kimmo
Servings
4
700 g Baby potatoes
2 can Canned butter beans, drained and rinsed
2 piece Red bell pepper
1 piece Yellow bell pepper
2 piece Red onion
300 g Cherry tomatoes
5 clove Garlic cloves
4 tbsp Olive oil
2 tsp Smoked paprika
1.5 tsp Dried oregano
1 tsp Ground cumin
0.5 tsp Chilli flakes
1 tsp Salt
0.5 tsp Black pepper
1 piece Lemon
0.5 cup Fresh flat-leaf parsley
80 g Feta cheese, crumbled (garnish)
Calories
692 kcal
Protein
20g
Carbs
79g
Fat
35g
Fiber
14g
Sugar
8g
"I used to spend hours every week scrolling through recipes and planning meals for the family, but I now use noms to quickly create fresh fun recipes to try! I love this app!!"
Sarah M. · Melbourne, AU
Prep & Season
1. Preheat your oven to 220°C (425°F). Halve the baby potatoes and cut the red onions into chunky wedges. Core and slice the red and yellow bell peppers into thick strips. Smash the garlic cloves lightly with the flat of a knife, leaving them unpeeled.
2. In a large bowl, whisk together the olive oil, smoked paprika, dried oregano, ground cumin, chilli flakes, salt, and black pepper to form a spiced oil. Add the potatoes, onion, peppers, and garlic and toss everything thoroughly to coat.
700 g Baby potatoes,
2 piece Red bell pepper,
1 piece Yellow bell pepper,
2 piece Red onion,
5 clove Garlic cloves,
4 tbsp Olive oil,
2 tsp Smoked paprika,
1.5 tsp Dried oregano,
1 tsp Ground cumin,
0.5 tsp Chilli flakes,
1 tsp Salt,
0.5 tsp Black pepper
Roasting
3. Spread the seasoned vegetables in a single layer across a large roasting tray (use two trays if needed to avoid crowding). Roast on the middle shelf for 25 minutes, until the potatoes are beginning to turn golden and the peppers are softening.
4. Remove the tray from the oven. Scatter the drained butter beans and cherry tomatoes over the tray, nestling them in among the potatoes. Return to the oven for a further 15–20 minutes, until the tomatoes have burst and caramelised at the edges and the butter beans have some golden, slightly crisp patches.
2 can Canned butter beans, drained and rinsed,
300 g Cherry tomatoes
Finish & Serve
5. Remove the tray from the oven. Squeeze the lemon over everything and scatter with freshly chopped parsley. Crumble the feta cheese on top if using, then bring the tray straight to the table.
1 piece Lemon,
0.5 cup Fresh flat-leaf parsley,
80 g Feta cheese, crumbled (garnish)
ready to upgrade your cooking experience?
chat with the chef about recipes - get ingredient suggestions, cooking tips, and more
import any recipe - from Instagram, TikTok, or any URL into a real cookbook
household planning - share your meal plans and grocery lists with your household
