My Book
A food blog with delicious recipes and stories
Roasted Mini Sweet Peppers with Garlic and Thyme

Roasted Sweet Peppers with Garlic and Thyme

This may sound like a teaser to those of you living in the snowing states, but Los Angeles, my friends, is living an early summer in the winter month of January. It almost sounds unfair. I hope I could send you some sunshine from here.

The heat wave shifted my food cravings. Summer means wanting to eat summery foods, like colorful sweet peppers. I recently bought a big bag of mini bell peppers and roasted them, just I do in the summer, to go with main dishes, such as grilled meats. I jazz the tiny peppers up with garlic and dried thyme and off they go in the oven. Winter or summer, fall or spring, roasted peppers are a big hit. It sort of rhymes!

Roasted Sweet Peppers with Garlic and Thyme

Roasted Mini Sweet Peppers with Garlic and Thyme

Note: This is one recipe where you basically eyeball the ingredients. Use as many peppers as you baking pan will fit and as many servings you want to get from them. Use as much garlic as you wish  – want a deeper garlicky flavor, add more, and vise versa. The same with thyme but do not overdo with it – we just want a nice subtle thyme flavor. Instead of thyme you can use oregano, or use both at the same time. Follow your palate demands. Also, if you don’t have mini peppers, you can use large bell peppers of various colors – cut them in half, core, and seed, then arrange on a baking sheet cut side up. Proceed with the rest of the steps as in the recipe below.

Serves about 6

Ingredients

About 1 pound red, yellow, orange mini bell peppers, washed and pat-dried
3-4 garlic cloves, passed through a garlic pressor
A tablespoon of crushed dried thyme (substitute with oregano or use both)
Olive oil
Salt and black pepper

Directions

Preheat the oven to 400ºF (200ºC).

Line a baking sheet with parchment paper. Put the peppers on the parchment. Sprinkle with garlic and thyme. Drizzle with a few tablespoons of olive oil. Season with salt and pepper to taste. Toss with your hands to coat the peppers with the rest of the ingredients. Spread the peppers to form one layer.

Roast until the skin blisters and the flesh is tender, 20 to 25 minutes. Transfer the roasted peppers to a serving platter. Serve immediately as a side dish.

Roasted Sweet Peppers with Garlic and Thyme

  • My Cookbook Won!
    January 25, 2015
    My Cookbook Won!
    Dear readers. What you’ve just read in that picture is what I’ve been trying to wrap my head around ever since I received the notification email a few days ago.  My cookbook, “Pomegranates & Saffron: A Culinary Journey to Azerbaijan,” has been named the W-I-N-N-E-R in the Eastern European cuisine category among the books published in the U.S. I read...
    READ MORE
  • Pumpkin-Pecan Rolls with Maple Glaze
    January 16, 2015
    Pumpkin-Pecan Rolls with Maple Glaze
    The other day I walked into our local TJMaxx store to buy a gift for a friend, and walked out with a gift for that friend and one for myself. Guess what I bought for myself. Not difficult. Yes, a cookbook. I always rush to those small nooks in clothing and home goods stores to see if there are any...
    READ MORE
  • Herbed Potato and Pomegranate Salad
    January 6, 2015
    Herbed Potato and Pomegranate Salad
    My first blog post of the year. Can’t believe it’s 2015! Hope it started well for all of you, guys. We celebrated the arrival of the New Year with lots of delicious food, drinks, karaoke songs, laughter—with our family friends. A total of 14 families gathered at a friend’s house and every single family brought at least two kinds of...
    READ MORE
  • Links to Reads: December 2014
    December 28, 2014
    Links to Reads: December 2014
    Goodbye (almost!), December! We are leaving another year behind. I look forward to a new year of happiness, health, and peace for everybody. Happy New Year, guys! Meanwhile, the December Links to Reads is ready! Enjoy! * World’s best sushi chef, Jiro Ono, contemplates the end of sushi. Tuna may be gone. Sad, sad. (On another note: I just watched...
    READ MORE
  • Chocolate Crinkle Cookies
    December 24, 2014
    Chocolate Crinkle Cookies
    My last-minute holiday baking (cookies to share with neighbors and whoever walks in our door) yielded the ultimate chocolate crinkle cookies. Crisply and crinkled on the outside and chewy and somewhat fudgy on the inside. Kids raved. The texture was just perfect. I hope you try baking them soon, too. If you prefer flatter crinkle cookies, I have a recipe...
    READ MORE
  • Cookbook Signing Event in Photos
    December 17, 2014
    Cookbook Signing Event in Photos
    Friends, I am so happy to report that my very first cookbook signing event was a success. Thanks to so many amazing people—friends, neighbors, perfect strangers—who made it possible. The signing took place on December 13 in Gatsby Books, a local independent bookstore in Long Beach. Sean, the owner, was very kind to accommodate the event on a very short...
    READ MORE
  • My First Cookbook Signing Event
    December 8, 2014
    My First Cookbook Signing Event
    ...
    READ MORE
  • Cranberry-Chocolate Sweet Buns
    December 3, 2014
    Cranberry-Chocolate Sweet Buns
    I am one of those people who go grocery shopping with two separate lists: a physical list of things to buy and  a mental list that forms up in your head spontaneously—when you see something you don’t need but cannot keep yourself from buying it, thinking you may need it soon. For me, most of the time that “soon” comes...
    READ MORE
Page 53 of 249« First...10...52535455...60...Last »