Last night, as I was shopping for my date-night dinner, I stumbled upon a bag of baby peppers that happened to be on sale for a mere two dollars. Due to the fact that these little suckers were not only absolutely adorable, but also a complete bargain, I couldn't help but snatch up a bag to bring home. Immediately upon seeing them, I knew that they needed to be roasted. I mean seriously, there's really no other way to eat them.
Having never roasted peppers in the oven before, I turned to the Internet, only to find several sets of instructions that suggested that I put them in an oven heated to 450' for thirty minutes. That was after I was supposed to coat EACH pepper in two teaspoons of oil. GTFO. Not gonna happen. So, I decided to do it my way, which meant that I was going to use far less oil and bake them at the same temperature that I did my shrimp. The result? Perfection to sixth power. Yes, that's a real mathematical equation.
I didn't really measure anything, so I'm going to skip the ingredients and jump straight to the method.
Method:
1. Pour 1/4-ish cup of oil into a baking dish. Add a dash of salt and a dash of pepper. What I sprinkled in didn't even equate to 1/8 tsp combined, so seriously-- a dash of each is quite enough.
2. Place about 1 pound of peppers in dish. Coat them with the oil mixture.
3. Bake at 350' for about 15 minutes, then increase the temperature to 450 and bake for another 4-5 minutes. If what you're baking it with needs to bake for longer than 15 minutes, then by all means, let the peppers hang out for a little longer at 350'... maybe like 6-7 minutes. It's as simple as that.
So the picture above also includes a serving of roasted butternut squash. Stay tuned because that recipe is coming soon.
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| This is how the table looked after the shrimp, squash, and peppers were all done up. |
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