Oven-Roasted Mini Sweet Peppers make such a colorful side dish! It’s super easy and can be made ahead of time and eaten at room temperature.
I roast my peppers in the oven but they can be grilled too. Usually, I serve them as an appetizer I leave the stems on. They have very few seeds; I just wash them and grill them or roast them and serve them whole.
Ingredients
2 pounds mini sweet peppers
1 tablespoon Olive oil is also good
Salt (or sea salt)
Black Pepper
Directions
- Preheat the oven to 425°F.
- Wash the peppers. Cut off the stem end. However, when I serve them as an appetizer or as finger-food at a potluck, I leave the stems on. They have very few seeds; I just wash, roast and serve them whole.
- Drizzle the olive oil over the peppers. Toss to coat with the oil.
- Line a baking sheet with heavy-duty foil.
- In a single layer, evenly spread the peppers on the baking sheet.
- Spread the peppers out.
- Sprinkle with salt and pepper.
- Roast in the oven for 15 to 20 minutes or until skins are blistered and dark.
- Serve immediately or serve at room temperature later.
Optional: Using a sharp knife, loosen the edges of the skins from the pepper halves; gently and slowly pull off the skin in strips. Discard skin and serve.
Pro tip: Add roasted sweet peppers to soups or chili, puree them to use in pasta sauces, blend them with mayonnaise for a quick dip, or drizzle them with olive oil and balsamic vinegar to top toasted baguette slices.Click To Tweet
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