Sometimes in cooking, you hit a flavor combination that just makes you happy. These roasted poblano peppers and red onions are one of these. Super simple, but meant to be together. The secret that ties this little flavor fiesta together though, is a few pimento stuffed green olives. They add a salty bite that gives the whole thing a little je-ne-sais-quoi…
This makes a great side for just about any protein, from fish to poultry to beans or chickpeas, tossed into a grain bowl, warm or cold, in a salad, added to your morning eggs… Like all roasted vegetables, the possibilities are endless.
Poblano peppers are a mild variety of chili peppers. Originating in Puebla, Mexico, they are larger in size, sweeter and milder than jalapeño peppers. Their skin is shiny and they boast a deep green color. They are highly nutritious, rich in vitamin A and C, carotenoids, capsaicin and other compounds that act as antioxidants and may fight cancer and inflammation. But mostly, they are delicious. And yes, sometimes they look like they’re screaming at you!
Red onions, like all onions, are part of the allium family that includes garlic, shallots and leeks, amongst others. They contain powerful compounds that may decrease your risk of heart disease and certain cancers, help control blood sugar and improve bone density. They have antibacterial properties and promote digestive health. What’s not to like? Oh and they taste amazing, especially when roasted and nicely caramelized…
How to make roasted poblanos and red onions
All you have to do is wash your poblanos, cut them in half, remove the seeds and membranes, and slice them. Slice the onions. Toss everything in a bowl, add a drizzle of olive oil and just a pinch of salt.
I do not salt most of my roasted vegetables until after they come out of the oven, except when I want to soften them a bit. Poblanos are in that category. Since they start off nice and crunchy, I like to give them a pinch of salt to help them soften in the oven.
Spread the vegetables onto a parchment lined baking sheet (that will help with the cleanup later). Add a few olives to the sheet, and bake – unattended – for 25 minutes or so. There is no need to toss the vegetables during roasting; if you use a parchment lined baking sheet, they will come out just right without having to worry about that.
And of course, oven temperatures vary, so you may want to keep an eye on your baking sheet around 20 minutes of cooking time and decide if you should take it out early or not.
One important rule to follow: do not overcrowd the sheet otherwise your vegetables won’t caramelize properly.
It doesn’t get much easier than that! You can do it!
Other recipes you might like:
Roasted poblano peppers and red onions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Wash poblanos, cut them in half, remove the seeds and membranes, and slice them. Place in a large bowl.
- Peel and slice the onion. Add to the bowl.
- Drizzle with olive oil and a pinch of salt and toss well.
- Spread the vegetables onto the parchment lined baking sheet. Do not overcrowd the sheet otherwise your vegetables won't caramelize properly. If necessary, use 2 sheets.
- Add olives to the sheet.
- Bake for 25 minutes or so. There is no need to toss the vegetables during roasting.
- Serve warm or at room temperature.