Roasted Red Peppers
These roasted red peppers with garlic are a delicious combination of sweet, smoky, and savoury flavours. Perfectly roasted to bring out their natural sweetness and enhanced with garlic, they make a versatile addition to a variety of dishes. Use them in sandwiches, salads, or as a side, or even add them to your breakfast for a burst of flavour that complements any meal. Simple to prepare and full of flavour, they’re a must-have in your recipe collection.
Ingredients
- 1 lb mini bell peppers halved (or larger ones quartered, or cut in 6 lengthwise; regular red peppers can also be used)
- 4 cloves of garlic minced
- Drizzle olive oil adjust to taste
- ⅛ cup freshly chopped dill or Basil
- ½ tbsp sugar for caramelization
- Salt to taste
- 1 med onion sliced thick, (optional)
- Jalapeños halved (optional, adjust for spice preference)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and dry the peppers. Cut them in half, then remove the seeds and stems.
- Arrange the peppers on the baking sheet. Sprinkle with salt and sugar for caramelization.
- If using add the slices of onion to the baking sheet.
- Drizzle olive oil over the peppers and onions (if using) and scatter the minced garlic evenly over everything.
- Roast in the oven for 20-25 minutes, flipping the peppers halfway through, until they are tender and slightly charred.
- Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap. Let steam for 10 minutes (this helps to loosen the skin.)
- Peel off the skin, and slice the roasted peppers lengthwise as desired.
- Transfer roasted peppers to a bowl and toss with chopped dill or basil.
- Enjoy warm as a side dish or use as a topping for salads, sandwiches, or breakfast dishes.
Notes
- Peppers: Mini bell peppers are sweeter and roast quickly, but you can use regular red, yellow, or orange bell peppers.
- Jalapeños: Adjust or omit depending on spice preference.
- Herbs: Fresh dill adds brightness, but basil or parsley work well as substitutes.
- Serving Suggestions: Pair with roasted meats, sandwiches, grain bowls, or as an addition to your charcuterie boards.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
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