Ingredients
Peppers
- 2 (16-oz) packages sweet mini peppers
Seasoning & Oil
- 1-2 Tablespoons olive oil (or avocado oil)
- 3 cloves garlic (minced)
- Kosher salt to taste
- Black pepper to taste
Optional Garnishes
- Fresh chopped basil
- Fresh chopped thyme
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and grease a large rimmed baking sheet lightly with olive oil to prevent sticking.
- Prepare the peppers: Slice each mini pepper in half lengthwise. You may leave the stems on or remove them based on your preference. It’s acceptable to leave some seeds, but be sure to remove any large clumps for better texture.
- Season the peppers: Place the sliced peppers on the prepared baking sheet cut-side down. Drizzle with 1 to 2 tablespoons of olive oil, then toss them together with the minced garlic, kosher salt, and black pepper to evenly coat.
- Roast the peppers: Roast the peppers in the preheated oven for 15 to 20 minutes, or until they become tender and begin to char in spots, enhancing their natural sweetness with a subtle smoky flavor.
- Serve: Remove the peppers from the oven and serve hot. Garnish with freshly chopped basil and thyme if desired to add a fresh herbal note to the dish.
Notes
- For a milder dish, remove all seeds from the peppers before roasting.
- Use avocado oil if you prefer a higher smoke point oil for roasting.
- Fresh herbs like basil and thyme add brightness but are optional depending on your preference.
- These peppers are great served as a side or appetizer and pair well with grilled meats or salads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
