They make a wonderful side dish to almost any main dish you can think of, and the leftovers are very good, reheated or cold. I have quite a few vegetable recipes on this website. I usually skip the starch at dinner and just serve two vegetable sides, so I’m always on the lookout for tasty recipes to vary the veggie rotation. These roasted mini sweet peppers are a very popular side dish in our house. Everyone loves them, so I find myself making them quite often. I like that they are tasty, easy to make, and ready in less than 30 minutes.
Ingredients
You’ll only need a few simple ingredients to make this tasty side dish. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need: Mini peppers: I use 1 pint (an 8-oz bag). It’s fun to use different colors. I find that once cooked, this amount is perfect for two people. Olive oil: I love cooking with this delicious oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead. Melted ghee is another good option. Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty. Try using just half the amount listed, then taste and see if you’d like to add some more. Spices: I use garlic powder and dried oregano. You can experiment with other spices and herbs if you’d like. Grated Parmesan: It’s best to use finely grated cheese and not coarsely shredded.
Instructions
Making these roasted mini sweet peppers is easy! The detailed instructions are included below in the recipe card below. Here are the basic steps: First, you cut the peppers in half lengthwise. Place them in a large bowl and toss them with olive oil, salt, pepper, garlic powder, oregano, and Parmesan. Now, arrange them in a single layer on a foil-lined rimmed baking sheet. Bake until tender, about 20 minutes in a 400°F oven.
Expert tip
If your baking dish is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them for just a few minutes and keep a close eye on them so that they don’t burn.
Frequently asked questions
Variations
Serving suggestions
This is such a versatile side dish. It goes with anything! But since I cook the peppers in a 400°F oven, I like to serve them with main dishes that I can cook in the same oven. You can also coat the peppers with melted butter or ghee instead of using olive oil. So I often serve them with keto meatballs, baked hamburgers, baked pork chops, or pork meatballs.
Storing leftovers
You can keep leftovers in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power. They are also excellent when served cold, just like you would serve antipasti.
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Recipe card
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