Roasted Red Pepper Recipe

I used to only eat roasted red peppers at restaurants. They kind of seemed like a “gourmet” ingredient, and I never even thought about making them at home. Turns out, they are really easy to make! I love roasted vegetables because the roasting process enhances the flavors of the vegetables. Roasted red peppers are a great addition to salads, wraps, sandwiches, homemade hummus, homemade pesto or as a filling in tamales.

I made them in the oven under the broiler. It only takes about 10 minutes to cook and 30 minutes to cool.

Here is how it’s done!

  1. Turn oven on to the “broil” setting. Line a baking sheet with tinfoil
  2. Rinse red peppers and pat dry. Cut around the stem then pull it out. Cut the pepper in half (from top to bottom- length wise). Cut out all the white parts and remove the seeds. If some of the seeds are sticking, I like to run the pepper under cold water to get rid of them.
  3. With your hands or a knife, flatten each half-pepper and place them peel side up on the baking sheet.
  4. Place under broiler for 8-10 minutes or until the pepper is fully charred. (Don’t worry, we will remove the skin so it won’t look so ugly!) You may need to rotate the peppers half-way through to make sure that they get charred evenly.
Ugly... I know! But they won't look like this at the end.

Ugly… I know! But they won’t look like this when at the end.

5. Take the peppers out of the oven, wrap them in the tinfoil. Let sit for 30 minutes

6. Peel the skin off the peppers with your hands or a knife. Then chop and serve!

Zesty Asparagus in Minutes

Asparagus makes for a delicious Spring side dish. In all of about 12 minutes, you can have a simple yet tasty green crunchy vegetable on your plate.

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Ingredients

  • 1 bunch Asparagus
  • Juice of 1/2 a lemon
  • 1 teaspoon sea salt
  • cracked pepper
  • Drizzle of olive oil

Directions

  1. Heat oven to 400 F degrees
  2. Cover a baking sheet with parchment paper
  3. Cut 2 inches off the bottom of asparagus and place on baking sheet
  4. Pour lemon juice over asparagus and sprinkle sea salt evenly
  5. Place in oven for 10-12 minutes
  6. Lightly drizzle olive oil over asparagus and serve!

Roasted Sweet-Potato with Coconut Oil and Rosemary

This is one of my all-time favorite side-dishes. It is simply delicious every time.

Ingredients

  • 1 medium Sweet Potato
  • 1 Tablespoon Coconut Oil
  • 1/2 teaspoon Celtic Sea Salt 
  • 1/2 tsp curry powder (optional)
  • 2-3 springs Rosemary

Directions

  1. Heat oven to 400 F. Line a baking tray with parchment paper.
  2. Cut sweet potato into 1/4 inch rounds or 2 in x 2 in cubes. Set aside in a medium sized bowl
  3. Heat a small sauce pan and melt the coconut oil. Pour melted coconut oil, sea salt and curry powder over sweet potatoes and toss until evenly coated.
  4. Spread sweet potato mixture onto baking tray. Spread the rosemary sprigs around the tray.
  5. Place in oven for 12 minutes for 1/4 inch rounds or 15 minutes for 2 in x 2 in cubes.

Note: To check if sweet potatoes are ready, use a fork or toothpick to see if they are soft all the way through. It should be easy to insert and remove the fork or toothpick.