Roasted black-eyed peas with golden potatoes, onions, and bell peppers create this hearty Southern-style breakfast dish.
# Components:
→ Vegetables
01 - 2 cups cooked black-eyed peas, drained and rinsed
02 - 2 medium Yukon Gold potatoes, diced
03 - 1 medium yellow onion, diced
04 - 1 red bell pepper, diced
05 - 1 green bell pepper, diced
06 - 2 cloves garlic, minced
→ Seasonings
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground cumin
10 - ½ teaspoon dried thyme
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
13 - ¼ teaspoon crushed red pepper flakes
→ Garnish
14 - 2 tablespoons chopped fresh parsley or green onions
# Directions:
01 - Set oven temperature to 425°F.
02 - On a large baking sheet, toss diced potatoes with 1 tablespoon olive oil, half the salt, and half the black pepper. Spread in a single layer and roast for 15 minutes.
03 - In a large bowl, combine roasted potatoes, black-eyed peas, onion, bell peppers, garlic, remaining olive oil, smoked paprika, cumin, thyme, remaining salt, pepper, and red pepper flakes. Mix until evenly coated.
04 - Remove potatoes from oven and add the vegetable and seasoning mixture to the baking sheet. Toss everything together evenly.
05 - Return to oven and roast for another 15 minutes, stirring once halfway through, until potatoes are golden and vegetables are tender.
06 - Remove from oven, garnish with chopped parsley or green onions, and serve hot.
