Description
Discover the magic of roasted mini sweet peppers! These vibrant, naturally sweet peppers are roasted to perfection with garlic and thyme, creating a simple yet flavorful side dish or snack that pairs with just about anything.
Ingredients
- 2 pounds mini sweet peppers (firm and colorful)
- 2 tablespoons olive oil
- 4 cloves garlic, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 sprigs thyme (leaves only)
- 4 sprigs thyme (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Peppers: Wash and dry the mini sweet peppers. Slice them in half lengthwise and remove seeds and membranes.
- Season: Toss the halved peppers in a bowl with olive oil, garlic, salt, pepper, and thyme leaves until evenly coated.
- Arrange: Spread the seasoned peppers on a large baking sheet in a single layer, cut-side up.
- Roast: Roast in the preheated oven for 18–20 minutes, or until the peppers are tender with slight charring.
- Garnish & Serve: Remove from the oven, let cool slightly, and garnish with thyme sprigs. Serve warm.
Notes
- Customizations: Add a sprinkle of smoked paprika or red pepper flakes for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F (190°C) for 5–7 minutes.
- Tips: Ensure the peppers are spread out on the sheet pan to avoid steaming and get the perfect roast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American