Roasted Mini Peppers

Roasted Mini Peppers are an easy side dish that cook quickly and are super colorful! The results are flavorful, tender, and ready in only 20 minutes.

Why I love It:

• Fast Cooking
• Easy Side Dish
• Colorful

Ingredients You Need For Roasted Mini Peppers:

• Mini Bell Peppers – These are typically sold in a bag in the produce department of most grocery stores.
• Olive Oil – You can swap in another cooking oil, such as avocado oil
• Kosher Salt and Pepper

How to Roast Mini Peppers:

1. Prep – Start by preheating the oven and prepping the peppers. Rinse and dry the peppers whole – no need remove the seeds.
2. Season – Add the peppers to a sheet pan and drizzle with the olive oil, salt, and pepper. Use your hands to toss together so everything is evenly coated. Spread the peppers out so they are evenly spaced. You don’t want to overcrowd the pan.
3. Roast – Roast in the preheated oven for 20 minutes until the peppers are tender and lightly charred.
4. Serve – If needed, give one more small sprinkle of salt and pepper and serve immediately.

Frequently Asked Questions

Do you have to take the seeds out of mini peppers?

While you can take out the seeds of mini peppers, you don’t need to. The whites and seeds in the peppers are edible and due to their size, it’s a smaller amount of seeds vs regular bell peppers. Roasting the peppers makes the whites and seeds soft so I like to eat them whole.

Are mini sweet peppers the same as bell peppers?

Mini peppers are smaller and sweeter than large bell peppers, but the overall flavor and texture is similar. You can find them in most grocery stores near the regular bell peppers, but they are typically sold packaged in bags.

Do you leave stems on the peppers?

When roasting peppers, I like to leave the stems on. The stems not only provide a nice presentation but I also like to hold onto the stems when eating the peppers whole. Do not eat the stem, just eat the pepper up to it.

Recipe Tips:

• Don’t Crowd the Pan – The key to roasting vegetables is to make sure they have room on the pan. If they’re too crowded together then they’ll steam and not roast.
• Don’t Skimp on Oil – Make sure to evenly distribute the oil. This helps the roasting and gives good flavor.
• Season Well – Season with salt and pepper, to taste. After roasting, I like to give a sprinkle of flaky sea salt.
• Use Foil for Easy Clean Up – While lining the pan with aluminum foil isn’t required, you can use foil to make clean up easier.

Variations

Although all you really need is olive oil, salt, and pepper when roasting vegetables… there are lots of ways to mix up the flavors. Here are some of my favorite variations:

• Fresh Lemon – After roasting, spritz with fresh lemon juice and lemon zest.
• Parmesan – Sprinkle with fresh, finely grated Parmesan Cheese in the last couple minutes of roasting.
• Spice – For a kick, sprinkle on a pinch of red pepper flakes.
• Garlic – Sprinkle with a little garlic powder before roasting in addition to the salt and pepper.

Storage and Reheating

• Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
• Reheating – Leftovers can be reheated in the oven at 350 degrees F for about 5 minutes until warmed.

Other Roasting Recipes:

• Roasted Carrots with Honey – They’re easy enough to make on a weeknight, but decadent enough to make for a holiday. Sticky and sweet and made with just a few ingredients.
• Crispy Roasted Baby Potatoes – Perfectly tender and fluffy on the inside, while golden brown and crispy on the outside.
• Roasted Pancetta Brussels Sprouts – Crispy, tender, caramelized, and perfectly flavorful. Tossed in maple syrup, mustard, and diced pancetta.

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