Description
These delicious mini peppers are tossed with olive oil, garlic, and parmesan, then roasted until tender.
Ingredients
Scale
1 pint mini peppers – 8 ounces
2 tablespoons olive oil
¼ teaspoon of salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano
2 tablespoons parmesan – grated
Instructions
- Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment or foil.
- Cut the mini peppers in half lengthwise. I usually leave the stem, as I think it’s pretty, but you can cut it off if you wish. The larger mini peppers might have seeds and membranes – remove those with your fingers or a paring knife.
- Place the peppers on the prepared baking sheet. Toss them with olive oil, salt, pepper, garlic powder, oregano, and parmesan, and arrange them in a single layer on the pan.
- Bake the peppers until tender, for about 20 minutes.
- Serve immediately.
Notes
- If your baking sheet is broiler-safe, you can make this recipe even faster if you broil the peppers instead of roasting them. Broil them on a foil-lined, rimmed baking sheet for about 5 minutes, six inches below the heating element (not directly below). Keep a close eye on them so that they don’t burn.
- To make this recipe dairy-free, omit the parmesan.
- You can keep leftovers in an airtight container in the fridge for up to 4 days. Reheat them in the microwave at 50% power. They are also excellent when served cold, antipasti-style.
Nutrition
- Serving Size: 0.5 recipe
- Calories: 209 kcal
- Sugar: 10 g
- Sodium: 370 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 4 g