Rocket Science Scale: 0 (Kitchen Basics)
So the more I cook, the more I learn that there are things I should just know. Like how to cut an onion properly (nope). Or how long the chicken needs to be cooked so it doesn’t kill you (I’ve got that one).
And I’m added roasting peppers to that list. And garlic. And veggies. With an oven. Unfortunately, none of the apartments I live in allow gas stoves, so I can’t just roast them over an open flame. But I always have an oven at hand when cooking, so this post is all oven related.
I will say, I’ve been roasting broccoli for a while now. Because its my favorite veggie and I tried it in this delicious dish once and now I eat roasted broccoli like candy. CANDY.
But roasting the peppers is new. How did I learn this awesome skill? The internet. I’ve read a few blogs, learned a few methods and then tried them. Here are the results, starting with a red pepper and garlic.
Method 1: Using the Oven at 400 degF.
Step 1. Chop the top of the garlic off so the cloves are exposed. Make sure all of them are exposed or it won’t roast properly.
Step 2. Drizzle olive oil over the top of the garlic, making sure each clove is covered. Then wrap in tin foil
Step 4. Wait 10 minutes. Then turn the red pepper. and cook for another 10 minutes. Then turn the red pepper. Continue to do two more times until the pepper has been fully rotated. (cook the pepper for about 40 minutes). At the same time, just let the garlic be.
Step 5. Take out of the oven. Let the garlic cool for about 15 minutes so you don’t burn your fingers. Put the pepper in a paper bag or under a glass bowl to steam for at least fifteen minutes.
Pro tip: Your pepper will be very soft from being roasted. So it might fall out of the tongs you use to pick it up.
Step 6 – Garlic. Once the garlic is cool to the touch, all you have to do is squeeze it out. In the future I will probably leave the garlic in longer to get more caramel-ly.
Step 6 – Pepper. Now take the pepper out of its steamer and de-seed it. Then take of the skin. This is the point where leaving the pepper in the oven longer would help because if it is charred then the skin comes off easily. With the oven method it was a little harder.
I used the roasted pepper and roasted garlic above in my roasted red pepper pepperoni pizza.
Method 2. Using The Broiler <– I liked this better
Put the broiler for your oven on high. Wait a few minutes and then put the peppers in the oven.
So 20 minutes and then take out your peppers. They should look like this.
Next put the peppers in plastic bags. 5 minutes for the jalapeños and 15-20 minutes for the red pepper.
Cutting time! De-seed and take off the skin.
Two Pro Tips: 1) when working with the jalapeños do not put your fingers near your eyes! They will have the spice of the jalapeños on them and it will hurt.
2) Watch the jalapeño in the oven. The whole point of roasting is to make the pepper more tender. Since I was cooking chili while roasting these peppers (recipe coming soon) i let the jalapeños in a little longer than I was supposed to and ended up burning the pepper and not just the pepper flesh. As seen in the picture above.
This method was much easier than Method #1. I think the first method would be good if you were roasting a bunch of peppers at once. At that point it might be good to just buy them canned!
And last but not least:
Roasting Broccoli and Kale
So, these are two very different veggies. And my first reaction was to treat them the same. Whoops.
So, I roasted the broccoli and kale at the same time as the pepper and garlic above.
Before roasting, put some salt pepper and olive oil over the veggies.
Pro tip: Turn the sides of your aluminum foil upwards so the olive oil won’t spill on your baking sheet.
I cooked the broccoli and kale in the oven for 20 minutes at 400 deg F. This was fine for the broccoli (which I new from my experience) but not fine for the kale.
The broccoli was perfect though (again I eat it like candy).
And since I failed at the kale, I looked up another recipe and tried again!
So here is how you should actually roast kale.
Season with salt, pepper, olive oil. optional: red pepper flakes.
Remember corners up!
Cook the Kale at 350 (much lower than 400 right!?) for 10 minutes, and then shake and cook for another 10. For a total of 20 minutes. Instead of burnt kale you end up with this:
And whew. 1000 words later. Thanks for reading to the bottom!! I hope I’ve encouraged you enough to try and roast something.
Happy Cooking, Use your oven!