Roasted Sweet Mini Peppers

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a couple years ago, I stumbled upon these adorable, tiny jewels of sweetness while shopping in the grocery store. I bought them just because I thought they were so darn cute, but I had no idea what I’d do with them.

as they sat on my kitchen counter, day after day, I still didn’t know what I wanted to do with them. The last day before they were about to expire, I thought.. ah ha! I’ll just throw them on a sheet tray and roast ‘em. WOW! To my surprise, little to no seeds with a very thin skin and crazy sweet. I picked one up by the stem and ate it. Just like that.

i call them the “The Crazy Simple Side Dish.” You can pair them with anything and everything. Serve with steak or fish. Top on burgers. Place in salads. But you gotta roast them first, that’s what makes them.. soo sweet!

{Note: I updated photos on 1/28/14. Recipe is still the same}





Roasted Sweet Mini Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: serves: 8

Roasted Sweet Mini Peppers

recipe by shereen pavlides © 2014


  • 2 pounds sweet mini peppers (red, yellow and orange variety)
  • 3 tablespoons canola oil
  • kosher salt / fresh finely ground black pepper


heat oven to 425 degrees F.

on a large rimmed baking sheet, add peppers (grouped in center). Drizzle oil evenly all over them, season with 3/4 teaspoon salt and 3 full turns on the pepper mill. Toss to evenly coat. Spread them apart on the sheet tray. Roast until tender, about 15 - 18 minutes. (tossing halfway through cooking time)

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One Response to Roasted Sweet Mini Peppers

  1. Great idea, I’ll need to try it. Cheers!

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