Roasted Mini Peppers
Sweet and garlicky roasted mini peppers make the perfect quick side dish. They’re tender, caramelized, and ready in just 20 minutes.
PRINT RECIPE
PIN RECIPE
Servings: 6
INGREDIENTS
- 2 (16-oz) 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 lightly grease a large rimmed baking sheet with olive oil.
- Prep the peppers (5 min): Slice the peppers in half lengthwise, leaving the stems on or cutting them off depending on preference. It's ok if some seeds remain, but remove larger clumps of seeds.2 (16-oz) packages sweet mini peppers, 1-2 Tablespoons olive oil, 3 cloves garlic, Kosher salt and pepper to taste
- Roast (15-20 min): Add the peppers to the prepared sheet pan and drizzle with 1-2 Tbsp of olive oil. Toss with the garlic, salt, and pepper. Arrange them cut-side down. Roast for 15-20 minutes, or until the peppers soften and start to char slightly in places.
- Serve: Serve hot with fresh chopped herbs if desired.
Recipe Equipment
Large rimmed baking sheet
Notes
Storage: Store leftovers in the fridge up to 4 days. Reheat at 350°F for 5–7 minutes.
Freeze: Store in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Serving Ideas: They're delicious with pesto chicken, grilled salmon, or tossed into roasted vegetable pasta salad or veggie quinoa bowls.
Nutrition
Serving: 1serving | Calories: 83kcal | Carbohydrates: 9.5g | Protein: 1.6g | Fat: 5.1g | Cholesterol: 0mg | Fiber: 6g | Sugar: 6.3g
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!
