Roasted Potatoes with Red Pepper & Onion

2 c. red potatoes, quartered
2 Tbsp. Extra Virgin Olive Oil (or try Tuscan or Cilantro & Red Onion)
1 red pepper, thinly sliced
1/2 red onion, thinly sliced
2 Tbsp. Traditional Balsamic

Toss potatoes in olive oil and sprinkle with salt. Roast in baking dish (NOT crowded) in 350 degree oven for approximately 1/2 hour until browned. Slowly heat balsamic in large skillet. Add peppers and onion to balsamic, stir until caramelized (just a few minutes, or longer if you like your vegetables more cooked; you may have to add more balsamic if cooking them longer). Add peppers and onions to potatoes. Sprinkle with salt and serve.

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