Oven Roasted Mini Peppers
This simple yet flavorful recipe transforms sweet mini peppers into a delightful side dish or snack, perfect for any meal.
Ingredients
Main Ingredients
- 1-1 1/2 pounds sweet mini peppers Choose brilliantly colored ones for an appealing presentation.
- 2 tablespoons extra virgin olive oil A splash of flavor and healthy fats.
- 1 1/2 teaspoons minced garlic Fresh or jarred – both work wonders!
- 1/2 teaspoon dried thyme Use fresh thyme for a more aromatic experience.
- 1/2 teaspoon kosher salt Adjust to taste, especially if serving alongside salty dishes.
- Ground black pepper Freshly ground gives the best flavor.
- Fresh herbs for garnish (optional) Parsley or thyme can elevate the dish's visual appeal.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and prepare a large baking sheet with parchment paper or foil.
- Cut the sweet mini peppers in half lengthwise. Optionally, keep the stems for a rustic charm.
- Place the halved peppers on the prepared baking sheet.
- Drizzle with extra virgin olive oil and sprinkle with minced garlic, dried thyme, kosher salt, and ground black pepper. Toss until well coated.
- Arrange the peppers in a single layer on the baking sheet.
Cooking
- Roast in the preheated oven for about 20 minutes, until tender and slightly crisp with caramelized edges.
- Garnish with fresh herbs before serving.
Notes
Roasted mini peppers pair beautifully with grilled meats or can be tossed in pasta. Store leftovers in an airtight container in the fridge for up to five days, or freeze for later use. Experiment with stuffing mini peppers for a creative twist!