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–+ servings

Roasted Shishito Peppers

Blistered shishito peppers roasted in the oven with olive oil and salt. Served with a simple garlic yogurt sauce for dipping. A quick and flavorful side dish ready in minutes.
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Everyday Cooking
International
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Roasted shishito peppers lightly blistered with olive oil and sea salt, served on a plate with a small bowl of garlic yogurt dip and a lemon wedge.
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Ingredients:

Method:

Start Cooking
  • Preheat oven to 425°F (220°C).
  • Wash the shishito peppers and dry them well.
  • Toss peppers with olive oil and salt.
  • Spread in a single layer on a baking sheet.
  • Roast for 10–12 minutes, until softened and lightly blistered.
  • Serve the roasted peppers warm with garlic yogurt on the side. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Shishito peppers are usually mild, but occasionally one can be slightly spicy.
 
Make it yours
You can roast any mild pepper using the same method: shishito peppers, padrón peppers, mini sweet peppers, sliced bell peppers
 
At the table
  • Serve warm with a garlic yogurt dip on the side.
  • Serve alongside grilled chicken, kebabs, rice dishes, or as part of a mezze-style spread.

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Nutrition:

Calories: 87 kcal | Carbohydrates: 6 g | Protein: 0.4 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 1 mg | Sodium: 327 mg | Potassium: 9 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 1 IU | Vitamin C: 10 mg | Calcium: 1 mg | Iron: 0.1 mg
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