Roasted Mini Peppers
Roasted Mini Peppers are the perfect easy side dish. Colorful, deliciously sweet, and ready in 30 minutes or less!
Servings: 4
Calories: 113kcal
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° F.
- 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.
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
Calories: 113kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 164mg | Fiber: 4g | Sugar: 7g
