Roasted poblano peppers and red onions
A flavor match made in heaven. These roasted poblano peppers and red onions are a simple side dish with a secret ingredient.
Servings: 4
Calories: 78kcal
Ingredients
Instructions
- 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.
Nutrition
Calories: 78kcal | Total Carbohydrate: 8g | Protein: 1g | Total Fat: 5g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 252mg | Dietary Fiber: 3g | Total Sugars: 4g | Vitamin A: 474IU | Vitamin C: 98mg | Calcium: 23mg | Iron: 1mg | Includes Added Sugar: 0g