Description
This Roasted Mini Sweet Peppers recipe features tender, slightly charred peppers seasoned with a blend of garlic powder, onion powder, smoked paprika, sea salt, and black pepper. Perfect as a flavorful appetizer, side dish, or addition to salads and grain bowls, these easy-to-make roasted peppers bring a delightful sweetness with a smoky kick.
Ingredients
Scale
Ingredients
- 1 pound of mini sweet peppers
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly ground black pepper
- Fresh herbs for garnish (such as parsley or basil, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure the mini sweet peppers roast perfectly.
- Prepare the Peppers: Wash the mini sweet peppers under cool water and pat them dry thoroughly with a kitchen towel to remove any moisture.
- Slice and Seed: Cut the mini sweet peppers in half lengthwise and remove the seeds to reduce bitterness and improve texture.
- Season the Peppers: In a large mixing bowl, combine the halved peppers with olive oil, garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
- Toss to Coat: Toss the peppers well until all are evenly coated with the oil and seasoning mixture.
- Arrange on Baking Sheet: Lay the seasoned peppers in a single layer on a parchment-lined baking sheet, ensuring they aren’t overcrowded for even roasting.
- Roast: Place the baking sheet in the preheated oven and roast the peppers for 15-20 minutes, until tender and slightly charred at the edges.
- Cool Slightly: Remove from the oven and allow the peppers to cool for a few minutes.
- Garnish: If desired, sprinkle freshly chopped herbs like parsley or basil over the roasted peppers to enhance flavor and presentation.
- Serve: Serve the roasted mini sweet peppers as a delicious appetizer, side dish, or incorporate them into salads and grain bowls.
Notes
- Removing seeds helps reduce bitterness but can be skipped if preferred.
- Use fresh herbs like parsley or basil to add a fresh, vibrant note.
- For more heat, add a pinch of crushed red pepper flakes before roasting.
- These peppers can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
