Sweet smoky roasted peppers (Printable version)

Tender roasted bell pepper strips with smoky, sweet flavors, perfect as a versatile side.

# What You'll Need:

→ Vegetables

01 - 4 large bell peppers (red, yellow, or orange)

→ Oils & Seasoning

02 - 2 tablespoons extra-virgin olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 clove garlic, minced (optional)
06 - 1 tablespoon chopped fresh parsley (optional)
07 - 1 teaspoon balsamic vinegar (optional)

# How to Prepare:

01 - Preheat oven to 425°F (220°C).
02 - Wash and dry bell peppers. Cut in half, removing stems, seeds, and membranes.
03 - Cut peppers into wide strips approximately 3/4 inch thick.
04 - Place pepper strips skin-side up on a parchment-lined baking sheet.
05 - Drizzle with olive oil and sprinkle with sea salt and black pepper. Toss to coat evenly.
06 - Roast in preheated oven for 25 to 30 minutes, turning once halfway through, until skins blister and flesh softens.
07 - Remove from oven and cover with foil for 10 minutes to loosen skins.
08 - Peel some or all skins if desired. Toss with minced garlic, parsley, and balsamic vinegar if using.
09 - Serve warm or at room temperature as a side dish or topping.

# Expert advice:

01 -
  • These strips taste like you've been standing over a stove all day, but they take just 40 minutes total—and most of that is hands-off time in the oven.
  • One simple pan transforms four peppers into something so naturally sweet and smoky that you won't believe there's no sugar added.
  • They're endlessly versatile: eat them straight from the pan, pile them on toast, toss them into salads, or build an entire antipasto board around them.
  • Naturally vegan and gluten-free, yet they feel indulgent enough to impress anyone at your table.
02 -
  • The skin will char and blister—that's not a mistake, that's exactly what you want. Those dark spots are where the deepest, smokiest flavor comes from. Don't pull the peppers out too early thinking they're burning.
  • Don't skip the parchment paper. Peppers release moisture as they roast, and without parchment, they'll stick stubbornly to the sheet and tear when you try to move them.
  • If you want to peel the skins off completely, let the peppers cool for just a few minutes so they're manageable, but not so long that they cool completely and the skin hardens back onto the flesh. There's a perfect window of about 5–10 minutes where the skin slides off effortlessly.
03 -
  • Add a tiny pinch of smoked paprika before roasting if you want to emphasize that smoky note even more—it's a secret weapon I discovered by accident and now use religiously.
  • If your peppers finish roasting at different rates, remove the more charred pieces first and let the others continue cooking. Don't wait for all of them to reach the same point.
  • The optional balsamic vinegar is truly the difference between good and unforgettable—even if you usually skip optional ingredients, don't skip this one.

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