Roasted Mini Sweet Peppers

These delicious mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 209kcal

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

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.

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.