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WILDLY DELICIOUS ROASTED MINI SWEET PEPPERS

These little peppers are the easiest, sweetest, healthiest, juiciest snack or side dish and once you pop, you cannot stop! PROMISE.

Course Appetizer, Side Dish, Snack
Cuisine American, clean, gluten-free, paleo, vegan, vegetarian, whole30
Keyword easy baked salmon, fresh, gluten free side dish, healthy salmon recipe, healthy snack, quick, roasted vegetables, summer dinner
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Lindsay Navama

Ingredients

  • 1 16oz bag Mini Sweet Peppers organic if available
  • 1-2 Tablespoons olive oil OR avocado oil OR oil of choice preferably cold-pressed and unrefined
  • 1/2 teaspoon kosher salt OR sea salt optional
  • sprinkle black pepper optional & prefer freshly ground
  • 1/3 cup thinly sliced green onions optional

Instructions

  1. Preheat oven to 425° F

  2. Rinse peppers under hot water - you can rinse them right in the bag! Let drain.

  3. Pour the peppers onto baking sheet in even layer. Drizzle with olive oil and sprinkle with salt and pepper (if using). With clean hands, toss peppers around in the oil and seasoning to coat evenly. Sprinkle green onions over the top of your peppers (if using). That's it! No cutting them up, nothing!

  4. Roast in the preheated oven for 20-25 minutes, or just until the peppers begin to lightly brown and blister. Remove from oven and let cool for about 5 minutes before popping your first pepper! WARNING: once you pop, it's literally HARD to stop!

  5. Ideally these sweet peppers best served freshly roasted, but you can serve them at room temperature or cold as well. These store refrigerated for 2-3 days tightly covered.