Bring a touch of elegance to your table with these Roasted Red Saffron Peppers. This dish pairs the natural sweetness of red peppers with the delicate aroma of saffron, creating a beautifully vibrant side that’s both simple and sophisticated. Ideal for Mediterranean-themed meals or as a unique appetizer!
Roasted Red Saffron Peppers
Course: SidesCuisine: Mediterranean4
servings10
minutes25
minutes90
kcalIngredients
4 large red bell peppers, cut into quarters and seeds removed
2 tablespoons olive oil
1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika (optional for extra flavor)
Fresh parsley, chopped (optional for garnish)
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare the Peppers: Arrange the red pepper quarters on a baking sheet lined with parchment paper.
- Add Saffron Mixture: In a small bowl, mix the olive oil with the saffron and its soaking water. Add salt, black pepper, and smoked paprika if desired.
- Coat the Peppers: Drizzle the saffron-infused oil over the peppers, making sure they’re evenly coated.
- Roast: Roast in the preheated oven for 20-25 minutes, or until the peppers are tender and slightly charred around the edges.
- Serve: Transfer the roasted peppers to a serving plate and garnish with chopped parsley if desired. Serve warm or at room temperature.
Notes
- Nutrition Facts (per serving):
Protein: 1 g
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 6 g
Fiber: 2 g
Sugar: 4 g
These Roasted Red Saffron Peppers are a beautifully simple yet flavorful dish that showcases the elegance of saffron and roasted red peppers. With a touch of smokiness and sweetness, they make a perfect side for any Mediterranean-inspired meal or a colorful appetizer. Enjoy this delightful recipe at your next gathering!
