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1
Peel and chop the sweet potatoes. Chop the red and white potatoes. Place all potatoes in a big bowl.
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2
Add 2 tablespoons olive oil, kosher salt and black pepper to taste, 1 1/2 tablespoons smoked paprika, and 2 pinches of red pepper flakes. Stir potatoes so they are evenly coated with the oil and spices.
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3
Place potatoes on a cookie sheet and roast in a 425 degree oven for 35-40 minutes until the potatoes are soft and brown on the edges.
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4
While the potatoes are roasting, clean and trim green onions; just remove the ends retaining the green and white part of the onion. Place in a big bowl.
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5
Remove the seeds and pith from the peppers and chop into bite-size pieces. Add to the bowl of green onions.
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6
Add 1 tablespoon olive oil, kosher salt and black pepper to taste, 1/2 tablespoon smoked paprika, and 1 pinch red pepper flakes. Stir peppers and onions until they are evenly coated with the oil and spices.
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7
Place peppers and onions on a second cookie sheet. Roast for 15-20 minutes. The peppers and onions can roast during the last 15 minutes or so that the potatoes are cooking.
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8
Place the roasted vegetables in a bowl. Adjust the seasoning if necessary. Add the thyme and parsley to the hot vegetables and stir to combine.
