Roasted Mini Peppers are the perfect easy side dish. Colorful, deliciously sweet, and ready in 30 minutes or less!
Roasting is our favorite easy way to make vegetables taste delicious. Try these Roasted Broccoli and Carrots and Honey Roasted Carrots and Parsnips too!
Why Make This Recipe
- Quick and easy to make, so this is a great weeknight option!
- Only 4 ingredients
- Gluten-free and vegan
- Pairs with a variety of main courses
- Low-calorie, and a good source of fiber and vitamins A and C
🥗 Ingredients
- Mini Bell Peppers: If you can’t find mini peppers, use large sweet bell peppers. For large peppers, we recommend cutting them in half, removing the stem, and cutting out the core and seeds before roasting.
- Olive Oil: We chose an oil with a high smoke point since we’ll be roasting at a high temperature. Besides olive oil, you could try avocado oil, sunflower oil, or refined coconut oil.
🥣 Step-by-Step Instructions for How to Roast Peppers
Preheat oven to 450 degrees Fahrenheit.
Rinse 1 ½ pounds of mini peppers in cool water, then pat dry.
Put peppers in a large bowl, and add 2 tablespoons olive oil, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Toss until evenly coated in oil.
Line a baking sheet with parchment paper or nonstick foil.
Distribute peppers on the baking sheet in a single layer.
Roast for 15 minutes, then flip peppers over.
Roast for an additional 10-15 minutes, depending on how browned you like your peppers.
🧐 Recipe FAQs for Roasted Mini Peppers
Yes, just turn the grill on to medium-high heat, then add the peppers. If your grates are far apart, and the peppers are in danger of falling through the cracks, a grill basket is your best option. Turn peppers occasionally, and grill until they are tender and starting to char.
No, definitely not. The skin on sweet mini peppers is thin and mild. You may find the edges begin to peel off if you have really charred your mini sweet peppers, but you can leave any skin on that doesn’t peel off on its own.
You can them if you like. Many mini peppers don’t have a ton of seeds, which is nice. We like to use the stem of the pepper to pick up the pepper and eat it. The majority of the seeds are attached to the stem and will come away from the pepper as you eat it.
Yes, once the peppers are roasted, you can store them in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or put them back on your sheet pan and pop them in the oven.
👩🍳 Expert Tips
Roasting time will vary depending on how large your peppers are, so keep that in mind, and keep an eye on your oven as you are roasting.
If you are making regular-sized roasted bell peppers, we recommend halving them first, cutting off the stem, and removing the seeds. Then take the pepper halves and toss them in the seasoned olive oil. And, in fact, if you don’t want to deal with the stems or seeds when eating your mini peppers, you can use this same technique.
Want to jazz up your roasted peppers with more flavor? Try adding a little balsamic vinegar to the olive oil. Or add in spices like garlic salt, smoked paprika, onion powder, or chili powder. You can also drizzle with balsamic vinegar after roasting the mini peppers, then top with goat cheese or feta cheese.
Now, what to do with your roasted mini bell peppers? They make an excellent side dish for main courses like:
- Creamy Lemon Mascarpone Pasta
- Corn Tortilla Quesadillas
- Spinach Quiche (Quiche Florentine)
- Old Bay Salmon with Peach Salsa
- Pan-Seared Filet Mignon
- Creamy Parmesan Garlic Mushroom Chicken
Oven roasted mini peppers are perfect for bringing to a potluck too. And you can also serve as part of an appetizer spread. Or use roasted mini peppers to top a crostini, along with some goat cheese or ricotta cheese.
If you’re pressed for time, you can also roast these in your air fryer. That’s a great way to reheat leftovers as well.
Want to combine peppers with another roasted vegetable? Just make sure the other vegetable roasts in the same amount of time as the peppers. We love roasted zucchini and eggplant, but put them on different baking sheets so you can take them out at different times. Roasted mini peppers and onions work well together though.
Other Roasted Vegetable Recipes
If you’re looking for other great side dishes, check out our Side Dish archive. But if roasting is your one true love, try our Oven Roasted Onions, our Roasted Celery Root, or this easy Roasted Okra recipe. Or try some of these favorites:
If you try this recipe, we would love to hear from you! Please rate this recipe and leave a comment below—your feedback is invaluable to us.
And please follow along on Instagram, Pinterest, and Facebook or subscribe to our newsletter. We’d love to inspire you with more delicious, healthy, and seasonal recipes!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Vanilla Bean Cuisine.
📖 Recipe
Roasted Mini Peppers
Roasted Mini Peppers are the perfect easy side dish. Colorful, deliciously sweet, and ready in 30 minutes or less!
Ingredients
- 1 ½ pounds mini bell peppers
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Rinse peppers in cool water, then pat dry with paper towels.
- Put in a large bowl, and add olive oil, salt and pepper.
- Toss until evenly coated in oil.
- Line a baking sheet with parchment paper or nonstick foil.
- Distribute peppers on the baking sheet in a single layer.
- Roast for 15 minutes, then flip peppers over.
- Roast for an additional 10-15 minutes, depending on how browned you like your peppers, then remove from oven and serve.
Notes
Storage Tips:
Once the peppers are roasted, you can store them in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or put them back on your sheet pan and pop them in the oven.
Expert Tips:
Want to jazz up your roasted peppers with more flavor? Try adding a little balsamic vinegar to the olive oil. Or add in spices like garlic salt, smoked paprika, onion powder, or chili powder. You can also drizzle with balsamic vinegar after roasting the mini peppers, then top with goat cheese or feta cheese.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 113Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 164mgCarbohydrates: 10gFiber: 4gSugar: 7gProtein: 2g
Nutrition information is provided as a general reference for users courtesy of the online nutrition calculator Nutritionix.
Instagram Users: Now that you've made this recipe, tag us @vanillabeancuisine or #vanillabeancuisine because we’d love to see your results!
More About Molly
Cooking healthy(ish) meals with seasonal ingredients is my passion. Trained as a French pastry chef, I spent over 10 years as a personal chef. Here you'll find well-tested recipes that you and your family will love!
Leave a Reply