Roasted Mini Sweet Peppers

These roasted mini sweet peppers with garlic are a simple side dish packed full of flavor! Made with only a handful of ingredients, this side dish comes together in around 30 minutes.

Roasted vegetables, like my honey parsnips and carrots, roasted brussels sprouts and carrots, or crispy rosemary potatoes, are my go-to side dish. Roasted veggies are easy to prep, and you don’t have to do any hands-on work once they’re in the oven.

 

Why You’ll Love This Recipe

• It’s very quick to make! The part that takes the longest is cutting all the mini bell peppers in half. If you have someone to help with that, this will be a breeze. Once in the oven, it takes around 18 to 20 minutes to roast.
• It’s a hands-off dish, so you don’t have to focus on it as you prep the rest of dinner! Pop it in the oven, set a timer, and focus on your entree instead.
• These roasted mini peppers don’t require a lot of ingredients. The ingredients are mostly pantry staples, so you can whip them up at a moment’s notice.

Ingredients You’ll Need

• mini bell peppers — due to their size, mini sweet peppers are sweeter than your average bell pepper! I like the giant bags at Costco, but you can find them at most grocery stores. I personally try to find the bags that have the most red ones as they’re my favorite.
• olive oil — I use olive oil, but you can use any neutral oil, such as avocado oil.
• garlic — the more garlic, the better. I like to roughly chop them instead of mincing them so there are delightful bites of garlic.
• salt and pepper
• thyme — I add fresh thyme to the mini peppers, but you can use any herb of your choice.

How to Make Roasted Mini Sweet Peppers

• Heat the oven to 425F.
• Slice the sweet mini peppers in half lengthwise and remove the seeds and membranes.
• Add the oil, chopped garlic, salt, pepper, thyme leaves, and sprigs of thyme. Toss well to combine.

• Transfer the peppers to a large sheet pan in a single layer. I personally like to have the cut-side facing up so the garlic can stay in the pockets, but it’s up to you.
• Roast for 18 to 20 minutes. Serve with additional thyme if desired.

Recipe Tips and Notes

• I keep the stems on so they look prettier, and it gives me something to grab onto. You can cut them off if you prefer.
• For a nice cheesy flavor, you can sprinkle shredded parmesan on the bell peppers 5 minutes before they’re done.
• If you’d like more char to your bell peppers, you can turn on the broiler and broil for a minute or two. Keep a close eye on them so they don’t burn.
• Careful not to overpower the sheet pan. If they’re too packed into the sheet pan, they will steam instead of roast.
• The white membrane and seeds in the small mini peppers are edible, but I prefer to remove them. If you’re in a rush, you can always keep them in the peppers.
• If you’d like, you can skip cutting the mini bell peppers and roast them whole. The cooking time should stay the same.
• To make the process quicker, I slice all the mini sweet peppers in half before quickly scooping out the seeds with a small spoon. It’s much faster than going one at a time!

Make Ahead Tips

• Meal prep: once cooled, store the roasted mini sweet peppers in an airtight container for up to 4 days in the fridge.
• Reheat: you can reheat them in the air fryer, oven, or microwave.

More Side Dishes to Try

• Purple Cabbage Slaw
• Bok Choy Stir Fry
• Carrot Salad
• Pesto Rice

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