Tasty roasted mini peppers are tossed with olive oil, garlic and Parmesan, then quickly broiled until tender and just beginning to char.
These roasted mini peppers are a very popular side dish in our house. Everyone loves them, so I find myself making them quite often.
I love mini bell peppers. They are delicious 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 very mild.
But I especially like roasted mini peppers. Roasting highlights and concentrates their flavor, which is perfectly complemented by the olive oil and Parmesan.
I call them roasted mini peppers. And when I started making them I did roast them (30 minutes in a 400 degrees F oven). But these days I usually broil them – it’s much faster, and the result is just as good.
If you enjoy peppers, another great recipe that I make often is this recipe for roasted bell peppers.
Roasted Mini Peppers
- 1 pint mini peppers (8 oz)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 2 tablespoons grated Parmesan
- Heat the broiler on high and set an oven rack directly below the heat element. Line a broiler-safe baking sheet with foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem, I think it's pretty - but you can cut it off if you wish. The larger mini peppers might have some seeds and membranes - remove those with your fingers or with a paring knife.
- Place the mini peppers in a large bowl. Toss them with the olive oil, salt, pepper, garlic powder, oregano and Parmesan.
- Arrange the seasoned mini peppers in a single layer on the prepared baking sheet. broil until tender and just beginning to char, about 2 minutes per side. Keep a close eye on them so that they don't burn.
- Serve the roasted mini peppers immediately. Leftovers keep in the fridge for 3-4 days and are excellent heated up in the microwave, or eaten cold as you would antipasti.