Oven-Roasted Mini Sweet Peppers

By Kath Dedon

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Oven-Roasted Mini Sweet Peppers make such a colorful side dish! I have cooked the peppers on the grill, but more often than not I have roasted them in the oven. It’s super easy and can be made ahead of time and eaten at room temperature.

When I serve them as an appetizer I leave the stems on. They have very few seeds; I just wash them and grill them or roast them and serve them whole.

As a side dish, however, I like to take the stems off and I remove most of the seeds. I recently served them with Gemelli with Sausage, Grapes and Red Wine.  The peppers added great color to the plate and were delicious with the pasta.

I hesitate to even call Oven-Roasted Mini Sweet Peppers a recipe, but I found that every time I made them I turned to the Internet for oven temperature recommendations and timing. I figured other people would also like go-to instructions, so here’s how I did it.

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Oven-Roasted Mini Sweet Peppers

(Inspired by the recipe on a blog, Lady Behind the Curtain )

(print the recipe)

Serves 6 – 8

2 pounds mini sweet peppers

1 tablespoon avocado oil (olive oil is also good)

Sea salt

Freshly ground black pepper

1. Preheat the oven to 400°.
2. Wash the peppers. Cut off the stem end and pull out most of the seeds.
3. Line a large rimmed baking sheet with parchment paper or heavy duty foil.
4. Put the peppers in the center of the baking sheet. Drizzle the avocado oil over the peppers. Toss them with your hands to distribute the oil.
5. Spread the peppers out. Sprinkle with a bit of sea salt and ground pepper.
6. Roast for about 10 minutes.

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7. Stir the peppers and then return to the oven.

8. Roast for an additional 5 minutes.

9. Put the peppers in a serving bowl. Serve immediately, or cover and serve at room temperature later.

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