Roasted Shishito Peppers
Roasted shishito peppers come out beautifully blistered, smoky, and with a slight kick—perfect for a flavorful, irresistible snack.
Servings: 4 servings
Calories: 71kcal
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!
Video
Notes
Storing and Reheating
Place the leftovers in an airtight container or resealable bag and keep them in the refrigerator for up to 3 days. You can reheat them in the oven, a pan, or the air fryer for a few minutes until they’re warmed through and a bit crispy again. Don’t use the microwave, as you’ll end up with soft peppers.
Nutrition
Serving: 1serving | Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 303mg | Potassium: 371mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1232IU | Vitamin C: 53mg | Calcium: 14mg | Iron: 1mg
