Whole roasted mini peppers with a touch of olive oil are a sweet veggie side dish or salad topping you can prep in under 5 minutes.
PREP TIME 5 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 25 minutesminutes
YIELD 6servings
Ingredients
1(28 oz) bag of mini sweet peppers
2tablespoonsolive 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.