Simple Oven Roasted Jalapenos - Wicked Handy

Simple Oven Roasted Jalapenos

Jul 5, 2020 | Kitchen Tips, Recipes, Sides, Sauces, & Extras

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Sometimes it’s the little changes to a dish that make a world of difference. One example of this is switching out raw jalapenos with roasted ones. While you still get a kick, it’s mellowed out and gives a nice smoky flavor and a completely different texture. I love both raw and roasted jalapenos, but there are certain times that the raw version just doesn’t work. I love using these roasted jalapenos in soups and salsas, on sandwiches, in our Roasted Jalapeno Pesto, on tacos and quesadillas, and so much more. I mean really, anywhere you would use a jalapeno this will work and give your food an elevated, more sophisticated taste. I also like using them whenever possible because you get a lot of flavor for less than 10 calories, always a positive when trying to have a healthier lifestyle.

This method also makes it easy to skin your jalapenos if necessary for your recipe or for personal preference. I usually don’t skin mine but sometimes it just makes more sense. For example, if I’m adding this to my burgers I don’t want the skin making the burger difficult to eat, but if I’m adding this to black bean soup where it will be blended, no need to remove the skins.

Simple Oven Roasted Jalapenos

Print Recipe Pin Recipe Rate Recipe Prep Time: 5 minutes minutesCook Time: 19 minutes minutesTotal Time: 24 minutes minutes Course: Miscellaneous Servings: 5 Servings Calories: 8kcal

Ingredients

• 10 lg jalapenos
• cooking spray
• salt optional
• pepper optional

Instructions

• Preheat oven to 425°F and lightly grease a baking sheet with cooking spray.
• Wash and dry jalapenos, then cut in half, remove stems, and de-seed. Place on baking sheet with inside of pepper facing up spaced about 1 inch apart. Lightly spray with cooking oil and salt and pepper to taste. Flip over and lightly spray with cooking oil.
• Bake for 16-19 minutes, until edges of jalapeno start to brown and skin starts to separate. Put in an air proof container (I prefer glass due to high temperature) and cover for 10-15 minutes if peeling off skins. This will help loosen the skins so they come off easily.
• Once cooled, store in covered in the refrigerator. Enjoy!

Notes

For more heat, don’t remove the seeds in the jalapeno. Proper spacing is important to make sure the peppers roast properly.  If the sheet pan is crowded, the peppers will steam instead of roast.

Nutrition

Serving: 2Peppers | Calories: 8kcal | Carbohydrates: 1.8g | Protein: 0.02g | Fat: 0.05g | Sodium: 1mg | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 3mg Tried this recipe?Let us know how it was!

About Me

Hello everyone! My name is Angie Mallery, and I’m the proud founder of Wicked Handy. This blog is my playground for sharing everything that makes life more joyful and practical—from crafting and cooking to gardening and DIY projects. I’m thrilled you’re here and hope you find inspiration and enjoyment in what I love to do. Thank you for visiting!

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