Whether it’s a snack or a side dish, roasting mini sweet peppers is one of our favorite healthy and savory delicious foods to make. Honestly, roasting veggies is just too easy. Making them delicious is also too easy. We used salt, garlic, and pepper for this particular easy peasy recipe. The flavor of the peppers does the rest. Let it shine through with that sweet roasted flavor.
How do you eat mini sweet peppers?
You can eat mini sweet peppers just like you would eat something like baby carrots. Just dunk them in things like hummus, ranch dressing, or blue cheese dressing and gobble them up.
We like to roast them in the oven sometimes for extra flavor and to switch things up. Roasted peppers like this are especially great as a colorful and healthy side dish option.
Roasting mini sweet peppers and other mild veggies like this, helps to concentrate and highlight the yummy flavor. With a bit of Olive Oil and seasonings, this recipe really only take a few minutes to throw together before just letting it bake in the oven.
How to make Roasted Mini Sweet Peppers
Like I said above, roasting mini sweet peppers is super easy. You can either keep your peppers whole or I prefer to cut them in half length wise.
You can toss them in a bowl with Olive Oil or you can spray some olive oil spray across them thoroughly on the baking sheet. Definitely make sure you use parchment paper underneath them while baking so that all the juices that caramelize don’t wind up sticking to the pan.
After coating your mini sweet peppers in the oil and seasonings you can roast them up.
There a few options for eating them:
- Top with some whipped goat cheese.
- Feta Cheese crumble
- Ranch or Blue Cheese dip
- Or just right out of the oven
Hope you enjoy these roasted sweet peppers as much as we do!
Tag us on Instagram @grabthemangos and give us a rating and review right here in the comments! And don’t forget to pin and save it for next time 😉
If you love this recipe, be sure to check out these drool worthy recipes too:
- Roasted Parmesan Zucchini
- Parmesan and White Wine Roasted Asparagus
- Roasted Butternut Squash Soup
- Bacon and Roasted Veggie Pasta Salad
SHop the Post
- 1 lb Mini Sweet Peppers
- 2 Tbsp Olive Oil
- 2 tsp Garlic Powder
- 2 tsp Paprika
- 1 tsp Salt (can add more after roasting for taste)
- 1 tsp Black Pepper
- Pre-heat the oven to 400.
- Cut the peppers in half length wise.
- Toss them in a bowl with the olive oil and spices.
- Spread them out evenly on a baking sheet lined with parchment paper and bake for 20 minutes.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 105Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 588mgCarbohydrates: 9gFiber: 3gSugar: 5gProtein: 2g
Nutritional information is not always 100% accurate.