These garlic roasted mini pepper are a simple dish packed with savory flavor and health benefits. They round out any meal and add so much color to your plate. Sometimes the simplest dishes are the best!
Jump to:
We are always looking for a way to incorporate more colorful veggies into our meals. The summer yields the most delicious sweet peppers and when you prepare them this way, they are unforgettable!
Ingredient Notes
- Sweet mini peppers: these are the star of the show! You can buy them in the produce section of the grocery store. Bonus points if you grow them in your garden. You could also keep an eye out for them at your local farmer's market!
- Fresh garlic: this simple ingredient gets crispy and golden in the oven when they're roasting and adds so much flavor.
- Salt and pepper: use flaky salt or kosher salt plus fresh blacked pepper if you can to really elevate the dish.
- Optional garnishes: in the summer peppers go so well with fresh basil and thyme. We added both to ours and it was so good!
Health Benefits of Peppers
- High in fiber: each mini pepper has 1g of fiber. Load up your plate and rest assured you're getting enough fiber for the day.
- Great source of vitamin C: vitamin C is an important antioxidant and 1 serving of peppers is 150% of your daily needs.
- Backed with nutrients: one serving is also a great source of beta carotene, vitamin E, vitamin B6 and folate.
How to Make Roasted Mini Peppers
- Preheat the oven to 425°F and place a large sheet pan next to the cutting board.
- Slice the peppers in half and toss them on the baking sheet with garlic, olive oil, salt and pepper.
- Roast in the preheated oven for 15-20 minutes, or until the peppers soften and start to char slightly in places. Serve hot with fresh chopped herbs if desired.
How to Cut the Peppers
The simplest way to cut the sweet peppers is to slice them in half lengthwise. I like to keep the tops on because they look pretty, but you can cut the tops off if you like. Some of the larger peppers may have a few seeds and membranes in them. Use your hands to remove them before tossing them on the sheet pan.
Prefer to watch instead of read?
What to serve with roasted mini peppers
- Cilantro lime chicken
- Blackened salmon
- Instant pot pulled pork
- Easy pesto chicken
- Grilled Hawaiian teriyaki burgers
Storage instructions
Allow the peppers to cool completely then place them in an air tight container in the fridge for up to 5 days. Leftovers make a great topping for salads for lunch or they can be warmed up in the microwave as a side.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More veggie-based side dishes
- Air fryer asparagus
- Cucumber tomato avocado salad
- Pesto roasted potatoes
- Roasted butternut squash
- Oven roasted maple glazed carrots
Roasted Mini Peppers
Ingredients
- 2 (16 ounce) packages sweet mini peppers
- 1-2 tablespoons olive oil or avocado oil
- 3 cloves garlic minced
- Kosher salt and pepper to taste
- Optional: fresh chopped basil and thyme for garnishing
Instructions
- Preheat the oven to 425°F and place a large sheet pan next to the cutting board.
- Slice the peppers in half and toss them on the baking sheet with garlic, olive oil, salt and pepper.
- Roast in the preheated oven for 15-20 minutes, or until the peppers soften and start to char slightly in places. Serve hot with fresh chopped herbs if desired.
Valerie says
This was amazzzing! Thanks for sharing.
Carrie says
Is the serving size for nutritional information/ calories really 1g?
Irene Scales says
Easy, healthy and pretty. Who could ask for anything more.