Roasted Mini Peppers {Oven or Air Fryer}
Roasted mini peppers take just 5 minutes to prep and are a delicious and easy vegetable side dish or salad topper. Store them in meal prep containers in the fridge for easy snacking all week!
Something has to be super delicious to get me snacking on it in the afternoons.
I had a bowl of these roasted mini peppers leftover from dinner the night before and I Could. Not. Stop. Nibbling. Them.
As delicious and easy as they were with dinner, they were even sweeter when eaten cold and straight from the fridge the next day.
I now take the time to meal prep this easy veggie for healthy snacking during the week and I couldn't be happier about it.
Why This is the Best Recipe
I already knew I loved roasted peppers, but I swear this is the best roasted mini peppers recipe because:
- SO Sweet: These mini sweet peppers are true to their name. They're sweet raw but once you roast them?? Nature's candy.
- But with a Savory Kick: The olive oil, salt, and pepper keep the peppers from being too sweet. They're right at home on the dinner table as a side dish or for adding to pastas and rice bowls.
- 5-Minutes: This is as hands-off of a veggie recipe as you could find. It's almost as easy as microwaving a bag of frozen veggies, but so. much. better.
Ingredients
All you need to make this recipe is:
- Mini Sweet Peppers: Look for these near the regular bell peppers in the produce department of your grocery store. I've spotted giant bags of them at Costco, too.
- Olive Oil
- Kosher Salt & Pepper
Yep. It's that easy.
Wash and Dry the Mini Peppers
First you'll need to wash the mini peppers.
I gave mine a really good rinse in a colander under cold running water.
However, it is very important to dry the mini peppers after you've washed them.
I laid mine out on a kitchen towel and patted them dry.
If you try to roast them while they still have water on them, they will steam and you may not get that gorgeous char we're going for here.
NOTE: You do not need to trim the stems or remove the seeds from the mini peppers. Roasting them whole is so fast and the stem is so easy to pull from the pepper when you take a bite.
Fun Fact: Mini peppers have smaller and fewer seeds than regular bell peppers. They become so soft when you roast them that you won't even mind eating them.
Toss in Olive Oil
Lay the mini peppers out on a roasting pan and toss them in the olive oil.
Sprinkle the kosher salt and pepper over the top.
Roasting Instructions
Preheat the oven to 425°F.
Roast the mini peppers for 20 minutes or until they get that gorgeous char.
Air Fryer Instructions
You could absolutely make these mini peppers in the air fryer.
Just preheat your air fryer to 400°F. Prepare the peppers as directed.
Roast them for 10 minutes and then check on them. They may need up to 5 minutes more, they're done when they start to char.
Meal Prep Tips
While you could serve the roasted mini peppers hot as a dinner side dish, you can also prep a large pan of them for the fridge.
They will keep in an airtight container in the fridge up to 5 days.
I think they were even more delicious eaten cold the next day, I found myself snacking on them in the afternoon.
You could add these to your salads, enjoy as a snack, or portion them out into meal prep containers with bits of cheese and some nuts for a healthy, low-carb snack on the go.
Serving Suggestions
Roasted mini peppers make an excellent healthy side dish for any number of meaty mains.
You could serve them alongside a pork tenderloin, baked chicken breasts, or roasted shrimp.
You could also prep a batch of roasted peppers for adding to your favorite pasta dishes or salads.
I think they'd be especially delicious if added to my fresh tomato pasta or this sausage and peppers pasta.
My Thai chicken salad would have a lovely punch of extra color if you added the peppers or you could chop them up and stir them into my warm couscous salad with oranges.
More Easy Veggie Side Dishes
Looking for more easy and delicious vegetable side dishes for your family? We use these easy ideas time and time again:
📖 Recipe
Roasted Mini Peppers
Ingredients
- 1 (28 oz) bag of mini sweet peppers
- 2 tablespoons olive oil
- Sprinkle of kosher salt and black pepper
Instructions
- Preheat the oven to 425°F.
- Rinse and dry the mini peppers with a clean kitchen towel. You don't want the water to steam the peppers, we want them to get a gorgeous char instead. There's no need to trim the stems or remove the seeds before cooking.
- Place the mini peppers in a single layer on a large baking sheet. Drizzle the olive oil over the top. Use your hands to toss the peppers to coat them in the oil. Spread them in an even layer again. Sprinkle them with a pinch of kosher salt and black pepper.
- Roast the mini peppers for 20 minutes, there's no need to toss them or flip them while they bake. They are done when they have started to char.
- Serve the mini peppers warm or store them in the fridge in an airtight container for up to 5 days. They are delicious served cold from the fridge, too!
Recipe Notes
Air Fryer Instructions
You could absolutely make these mini peppers in the air fryer. Just preheat your air fryer to 400°F. Prepare the peppers as directed. Roast them for 10 minutes and then check on them. They may need up to 5 minutes more, they're done when they start to char.Save This Recipe to Your Recipe Box
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