Easy Roasted Shishito Peppers Recipe
My roasted shishito peppers are little flavor bombs that come out of the oven beautifully blistered, deliciously smoky, and with a bit of a spicy kick. They’re also naturally vegan, vegetarian, and gluten-free, so everyone can enjoy this delightful snack anytime!
If you’re looking for a sign to start cooking with shishito peppers, this is it. Roasting them is probably one of the best ways to cook them, as they always turn out perfect! Plus, you only need about 15 minutes to make them at home. I hope you enjoy!
~Kristen
Why You’ll Love This Easy Recipe
- It’s so easy and quick to make!
- Shishito peppers aren’t hard too hard to come by. You can often find them seasonally at regular grocery stores, or at Trader Joe’s, Whole Foods, or Asian markets.
- They taste amazing! Every bite offers a mix of naturally sweet, smoky, and salty flavors.
- It works as a delicious and healthy snack, side dish, or appetizer – with or without creamy dipping sauces at the side.
Ingredient Notes
Keep in mind that this is just an overview — visit the recipe for the full amounts and instructions.
Fresh Shishito Peppers: The star of the recipe, they offer slightly sweet and mild flavors that deepen beautifully when seasoned and roasted.
Olive Oil: Coats the peppers, allowing them to roast evenly in the oven and develop a blistered, slightly crispy skin. Feel free to use any cooking oil you prefer.
Sea Salt: Enhances the natural flavors of the shishito peppers.
Garlic Powder: Provides the peppers with a savory, aromatic depth.
Smoked Paprika: Imparts a smoky, fire-roasted taste to the peppers.
Lemon Juice: Adds a bright, citrusy flavor that cuts through the rich, smoky flavors of the dish.
How to Roast Shishito Peppers
01
PREPARE
Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the peppers on the sheet, drizzle with oil, and season with salt, garlic powder, and paprika. Toss to coat and spread in a single layer.
02
ROAST
Roast for 12 minutes, shaking the pan halfway, until blistered and slightly charred.
03
SERVE
Squeeze with fresh lemon and serve. Enjoy!
Serving Shishito Peppers
- Served with hummus and pita bread.
- As a topping for avocado toast.
- Mixed into your favorite grain bowl.
- Served with garlic aioli, soy sauce or coconut aminos, sriracha aioli, or a creamy blend of honey, Dijon mustard, and some Greek yogurt (yum!).
- Topped with toasted sesame seeds, chili flakes, lemon zest, sauteed garlic, grated Parmesan cheese, or crushed nuts.
- As a part of a dairy-based or vegan cheese and charcuterie board.
Expert Tips
- For the best flavor and texture, use firm, vibrantly green shishito peppers for this recipe.
- Spread the peppers in a single layer on the baking sheet without overlapping, as this will help them roast more evenly in the oven and prevent any steamed/soggy peppers.
- This recipe is best enjoyed while the peppers are hot from the oven, as that’s when their texture is crispiest and their flavors most vibrant.
Are you an air fryer fan? Check out my air fryer shishito peppers recipe!
You Might Also Love These Delicious Roasted Vegetable Recipes
Roasted Shishito Peppers
Ingredients
- 1 pint fresh shishito peppers about 6 ounces
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- fresh lemon wedges for serving
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the peppers on the prepared baking sheet.
- Drizzle with the oil and sprinkle with the salt, garlic powder, and paprika. Toss to coat.
- Spread them out in a single layer on the prepared baking sheet, ensuring they aren’t overcrowded.
- Roast for 12 minutes, shaking the pan halfway through, until the peppers are blistered and slightly charred in spots.
- Squeeze with fresh lemon before serving.
- Enjoy!