Roasted Jimmy Nardello Peppers with Garlic
Roasted Jimmy Nardello Peppers with Garlic
Ingredients
For the Roasted Peppers
- 1 1/2 pounds Jimmy Nardello peppers, stems removed, seeded, and halved lengthwise
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Prepare the peppers: Wash the Jimmy Nardello peppers thoroughly. Carefully remove the stems, slice them in half lengthwise, and scoop out any seeds. You can leave a few seeds if you like a very mild hint of heat, but Nardello peppers are generally quite sweet.
⏱️ 10 min
- 3
In a large mixing bowl, combine the halved peppers, minced garlic, olive oil, kosher salt, and freshly ground black pepper. Toss everything together thoroughly, ensuring the peppers are evenly coated with the oil and seasonings.
⏱️ 5 min
- 4
Spread the seasoned peppers in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the peppers instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast the peppers in the preheated oven for 20-25 minutes, or until they are tender and slightly charred around the edges. Flip them halfway through the cooking time to ensure even roasting.
⏱️ 25 min•🌡️ 400
- 6
Once roasted, remove the peppers from the oven and transfer them to a serving dish. If desired, sprinkle with fresh chopped parsley before serving. These peppers are delicious served warm or at room temperature.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Jimmy Nardello Peppers with Garlic
Ingredients
For the Roasted Peppers
- 1 1/2 pounds Jimmy Nardello peppers, stems removed, seeded, and halved lengthwise
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Prepare the peppers: Wash the Jimmy Nardello peppers thoroughly. Carefully remove the stems, slice them in half lengthwise, and scoop out any seeds. You can leave a few seeds if you like a very mild hint of heat, but Nardello peppers are generally quite sweet.
⏱️ 10 min - 3
In a large mixing bowl, combine the halved peppers, minced garlic, olive oil, kosher salt, and freshly ground black pepper. Toss everything together thoroughly, ensuring the peppers are evenly coated with the oil and seasonings.
⏱️ 5 min - 4
Spread the seasoned peppers in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this will steam the peppers instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast the peppers in the preheated oven for 20-25 minutes, or until they are tender and slightly charred around the edges. Flip them halfway through the cooking time to ensure even roasting.
⏱️ 25 min•🌡️ 400 - 6
Once roasted, remove the peppers from the oven and transfer them to a serving dish. If desired, sprinkle with fresh chopped parsley before serving. These peppers are delicious served warm or at room temperature.
⏱️ 3 min