They’re sweet, they’re juicy, and they’re oh so easy to make. If you haven’t roasted mini peppers in the oven yet, then you’re missing out on one of Summer’s finest and most underrated treats. Whether you’re hosting a barbecue or making dinner on a busy weeknight, this quick and healthy side dish is a must on any menu.
Read on for the recipe!
I first discovered mini sweet peppers at Costco. While I don’t often buy fresh produce in bulk for our little family of three, I’m so glad I made an exception for these little guys! They shrink when you roast them, and we finished the entire bag in just one night! I was so happy to watch my family reaching for second servings of vegetables, that I just had to share the recipe!
This is the best healthy summer side dish!
These roasted mini sweet peppers:
Require almost no prep or cleanup
Are easy enough for beginner cooks
Are rich in Vitamins C and A
Make a quick and easy side dish for weeknights
Variations
I make these roasted mini sweet peppers with fresh cilantro and Mexican oregano for a little South-of-the-Border flavor, but you can easily swap out the herbs to change the flavor profile. Here are some suggested variations:
Oregano, crushed red pepper, and fresh basil
Italian seasoning blend
Trader Joe’s 21 Seasoning Salute
Costco No-Salt Seasoning Blend
Serving Suggestions
Toss these oven-roasted peppers into a taco salad, slice them thin and serve atop crackers with cheese, or enjoy them as a side with any of the following dishes:
In a small bowl, mix together the salt, pepper, garlic powder, and Mexican oregano. Set aside.
Place the peppers in a large bowl and toss with avocado oil. Sprinkle with spice mixture, then toss again to coat. Arrange in single layer on a lined baking sheet and roast in the preheated oven for 25 minutes, flipping the peppers at the halfway point so they brown evenly.
Once cooked, place the peppers back into the large bowl and toss with EVOO and chopped cilantro. Serve hot.
So easy and so sweet! This quick and flavorful summer side is perfect for rounding out your healthy plate!
Author:Christine Tusher
Prep Time:5
Cook Time:25
Total Time:30 minutes
Yield:41x
Ingredients
Scale
8 oz Mini Sweet Peppers, rinsed and patted dry
1 tbsp avocado oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp garlic powder
1/2 tsp Mexican oregano
1 tbsp freshly chopped cilantro
1 tsp extra virgin olive oil
Instructions
Preheat your oven to 400 degrees
In a small bowl, mix together the salt, pepper, garlic powder, and Mexican oregano. Set aside.
Place the peppers in a large bowl and toss with avocado oil. Sprinkle with spice mixture, then toss again to coat. Arrange in single layer on a lined baking sheet and roast in the preheated oven for 25 minutes, flipping the peppers at the halfway point so they brown evenly.
Once cooked, place the peppers back into the large bowl and toss with EVOO and chopped cilantro. Serve hot.
