These little gems are addicting. Proceed with caution. I roasted 2 pounds of these tiny little peppers and will use them all week or until I eat them all. Hopefully, not in one sitting. I’ll serve just a few as a side dish tonight and then save the rest for snacks and lunches. You can pop a whole pepper right in your mouth. One right after another. And bonus — they are really good for you! I like them plain, or with my yummy cilantro pesto, or sliced and added to a turkey-pita sandwich.
Roasted Sweet Peppers
Pre-heat oven to 375 degrees. Toss sweet peppers lightly with extra-virgin olive oil and a little coarse sea salt. Spread evenly over a foil lined baking sheet and roast for 30 – 40 minutes. Turn the peppers every 15 minutes or so. You’ll hear the peppers start to pop and sing towards the end.
Betcha can’t eat just one!
So… I kinda forgot about my peppers, but they look just like your picture, so I suppose they came out right… I KNOW they did, they are “Yumyumyum delicioso!” (as Dora would say). Nerd said (and I quote) “These are the best new food I’ve had in a looooong time…”
Those looks so yummy, by themselves and with pesto sounds really good!
Wow – I am almost getting excited about cooking. Your website is really great, and I will try to remember to check it the next time I don’t know what to cook – which is almost always:)
yum. what about smashing up roasted garlic and mixing it with the sweet peppers and piling it high on some french bread? Now I’m hungry.
We had a ton of hot peppers this year, I should have roasted them. Thanks for the idea!
I’ve never eaten a sweet pepper before but I bought some to try and followed this recipe and they where awesome. So so tastey! And your right you can’t eat just one!