These mini sweet peppers are famous for a salad topping, but have you ever tried roasting them? These roasted mini sweet peppers are a great compliment to any dish! Let them sit after you take them out of the oven for one to twenty-four hours for best results.
[recipe servings=4 time=20 Minutes Difficulty=Easy]
1 Pound Mini Sweet Peppers
1 Tablespoon Olive Oil
1 Teaspoon Kosher Salt
- Preheat the oven to 375°F.
- On a baking sheet, toss the peppers with the olive oi land salt until coated. Roast for 15-20 minutes, until browned in spots.