Roasted Mini Sweet Peppers and Chives

Hello to all of you fabulous people!! Oh, how I have missed you. The blog’s been all wonky of late – technical stuff that just makes me want to shut my head in the laptop.  Finally, it’s just about worked out. Phew! 🙂

I’ve got an awesome super-easy recipe for you today.

It’s a mini-post.
About mini peppers.
Aren’t they bee-yoo-ti-ful?

Did you know that 33% of kids don’t know what word ‘mini’ originated from? At least those are the stats in my house. Not to worry, though. My youngest, representing the 33%, ate her weight in these little beauties anyway. Raw, not roasted, of course, but she loved ’em! Remind me never to complain about her picky palate again.

For the more mature palate (i.e. anybody too old for Curious George, tutus, and playdates), here’s a super easy recipe for roasted peppers with chive that will serve you well as an appetizer, side dish, midnight snack, sandwich stacker, or picnic packer. My pal, Jen, brought them to book club recently, and I scarfed down several in a very unladylike manner, barely remembering to spit out the stems.

Being ladylike is overrated.

The “recipe” is below, though picture me gesturing with those awful air quotes. There is not much to it!

Roasted Mini Sweet Peppers with Chive
Makes a pile

Prep time: 5 minutes     Cook time: ~30 minutes

1 pound mini sweet peppers
1-2 tablespoons olive oil
coarse salt
ground black pepper
chopped fresh chive (optional)

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.

Brush the clean, dry peppers lightly with olive oil, using a pastry brush or your fingers. Arrange on the prepared baking sheet, and set in the oven on a rack placed in the middle.

Roast for ~30 minutes, turning the peppers over once halfway through. The peppers are done with then are softened and slightly wrinkled and charred. Remove from oven and sprinkle with coarse salt, pepper, and chives if desired. Serve at room temperature. Eat with your fingers 🙂

ENJOY!!
♥ Juggling Julia ♥