Onion Roasted Red Peppers with Sage
Elevate your side dish game with this vibrant Onion Roasted Red Peppers with Sage recipe, a perfect harmony of sweet, smoky, and earthy flavors. Charred red bell peppers are roasted to perfection, then paired with caramelized yellow onions and fragrant fresh sage for a beautifully aromatic dish. A touch of balsamic vinegar adds a balanced tang, while garlic enhances the savory depth. With just a handful of simple ingredients, this flavorful creation comes together in just an hour, making it an ideal accompaniment to grilled meats, pastas, or as a topping for crusty bread. Whether served warm or at room temperature, this easy-to-make dish is a delightful blend of rustic charm and bold flavor. Perfect for weeknight meals or special gatherings, it’s a versatile recipe you’ll turn to again and again.
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Recipe Information
Ingredients
- 4 whole Red bell peppers
- 1 large Yellow onion
- 8 leaves Fresh sage leaves
- 3 tablespoons Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Balsamic vinegar
Instructions
Preheat your oven to 425°F (220°C).
Wash the red bell peppers and place them whole on a baking sheet lined with parchment paper.
Roast the peppers in the oven for 20-25 minutes, turning once halfway through, until the skins are charred and blistered.
Remove the peppers from the oven and place them in a large bowl. Cover the bowl tightly with plastic wrap and let the peppers steam for 10 minutes to loosen the skins.
Meanwhile, peel and thinly slice the onion.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onion and cook for 10-12 minutes, stirring occasionally, until softened and lightly caramelized.
Peel and mince the garlic cloves, then add them to the skillet with the onions. Cook for another 1-2 minutes until fragrant.
Rub the charred skins off the roasted peppers, remove the stems and seeds, and slice the peppers into thin strips.
Add the pepper strips to the skillet with the onions and garlic. Stir to combine.
Tear or chop the fresh sage leaves into small pieces and add them to the skillet along with the remaining tablespoon of olive oil, salt, and black pepper.
Stir in the balsamic vinegar and cook everything together for 5 more minutes to meld the flavors.
Remove from heat and serve warm or at room temperature as a side dish or topping.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 25.7 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
