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Plate of roasted mini peppers garnished with herbs

Roasted Mini Peppers

Sweet mini peppers roasted to perfection, making them a versatile addition to any meal. Perfect as a snack, side, or topping.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 pound mini sweet peppers
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: garlic powder, paprika, or your favorite herbs

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash the mini peppers and slice them in half lengthwise. Remove the seeds.
  3. In a bowl, toss the pepper halves with olive oil, salt, and pepper. You can add garlic powder or other seasonings if you like.
  4. Spread the peppers in a single layer on a baking sheet.
Cooking
  1. Roast in the oven for about 15-20 minutes, or until they are tender and slightly caramelized. Stir halfway through to ensure they cook evenly.
  2. Remove from the oven and let them cool slightly before serving.

Notes

To store your roasted mini peppers, let them cool completely, then place them in an airtight container. They can last in the refrigerator for about 3 to 5 days. If you have leftovers, you can also freeze them for up to three months.