In this 30-minute recipe, mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender. They make a wonderful side dish to almost any entree you can think of, and the leftovers are excellent, too.
I have many vegetable recipes on this site. I usually skip the starch at dinner and serve two vegetable sides, so I'm always looking for recipes to add to the veggie rotation. These roasted mini peppers are a popular side dish in our house. Everyone loves them! They are delicious, easy to make, fun to eat, and ready in less than 30 minutes.
Ingredients
You'll only need a few simple ingredients to make this 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 one pint (an 8-ounce bag). I find that once cooked, this amount is perfect for two people.
- Olive oil: I love cooking with this delicious oil. If you prefer an oil with a higher smoke point, use avocado oil.
- To season: Kosher salt, black pepper, garlic powder, and dried oregano.
- Grated parmesan: It's best to use finely grated cheese and not coarsely shredded.
Variations
Using different spices is the best way to vary this recipe. Some options include onion powder, dried thyme, and chili powder. You can use ½ teaspoon of each additional spice or herb.
You can also coat the peppers with melted butter or ghee instead of using olive oil.
Instructions
The detailed instructions for making this recipe are listed in the recipe card below. Here are the basic steps:
Cut the peppers in half lengthwise and remove the seeds and membrane. Place them on a rimmed baking sheet lined with parchment paper or foil.
Toss the peppers with olive oil, salt, pepper, garlic powder, oregano, and parmesan.
Arrange them in a single layer on the pan. Bake until tender and browned in spots, for about 20 minutes in a preheated 400°F oven. Serve immediately.
Expert Tip
If your baking sheet is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them on a foil-lined, rimmed baking sheet for about 5 minutes, six inches below the heating element (not directly below). Keep a close eye on them so that they don't burn.
Recipe FAQs
The two are very similar, bur mini peppers are milder and sweeter (and, obviously, smaller). If you'd like to use bell peppers, check out this recipe for roasted peppers.
I do like them raw. You can eat them like you would eat a strawberry, holding the stem and biting into them. They are crunchy, and their flavor is mild. I like them dipped in ranch dressing or tahini sauce, and they're a great vehicle for scooping cream cheese dip or pimento cheese.
Having said that, I especially like them baked. Roasting highlights and concentrates their flavor, which is perfectly complemented here by the olive oil and parmesan.
Yes. The parmesan is optional, although I do feel that it greatly enhances this dish.
Serving Suggestions
This is such a versatile side dish. It goes with anything! But since I roast the peppers in a 400°F oven, I like to serve them with main dishes that I can cook in the same oven, so I often serve them with one of the following:
- Keto meatballs
- Baked hamburgers
- Baked pork chops
- Pork meatballs
- Cheeseburger casserole
- Baked shrimp, as shown in the photo below.
Storing Leftovers
You can keep leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power or in a 350°F oven. They are also excellent when served cold, antipasti-style.
More Pepper Recipes
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Recipe Card
Roasted Mini Sweet Peppers
Video
Ingredients
- 1 pint mini peppers - 8 ounces
- 2 tablespoons olive oil
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 2 tablespoons parmesan - grated
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment or foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem, as I think it's pretty, but you can cut it off if you wish. The larger mini peppers might have seeds and membranes - remove those with your fingers or a paring knife.
- Place the peppers on the prepared baking sheet. Toss them with olive oil, salt, pepper, garlic powder, oregano, and parmesan, and arrange them in a single layer on the pan.
- Bake the peppers until tender, for about 20 minutes.
- Serve immediately.
Notes
- If your baking sheet is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them on a foil-lined, rimmed baking sheet for about 5 minutes, six inches below the heating element (not directly below). Keep a close eye on them so that they don't burn.
- To make this recipe dairy-free, omit the parmesan.
- You can keep leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power. They are also excellent when served cold, antipasti-style.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Diane Lange says
Was looking for a quick recipe for these peppers. Came across this and bingo. Hubby loved it and so did I. Delicious and easy and quick. Thank you for a forever recipe!
Vered DeLeeuw says
I'm so glad you and your husband enjoyed this recipe, Diane! Thank you very much for the review.