Estimated reading time: 3 minutes

Roasted Shishito Peppers are so easy to make, they literally come together in minutes! There are only 3 required ingredients to this recipe, fresh, whole Shishito peppers, Canola oil, and Kosher salt with optional low sodium soy sauce. They are flavorful, savory, and completely addicting!

Roasted Shishito Peppers
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Roasted Shishito Peppers

Hi Everyone, have you tried Shishito peppers?

They are so flavorful and delicious, you just have to try them if you haven’t already.

They might just be my favorite variety of pepper – if I had to choose just one kind.

Sautéed Shishito Peppers

Ingredients

11 ounces fresh Shishito peppers (keep the stems on), washed and dry
1 tablespoon Canola oil (can substitute grapeseed oil or even peanut oil)
1/4 teaspoon kosher salt, plus more for sprinkling
drizzle of low sodium soy sauce, optional (but highly recommended!)

Kitchen Tools

rimmed baking sheet
silicone baking mat
tongs
measuring spoons
serving bowl or plate

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Roasted Shishito Peppers

Name: Roasted Shishito Peppers
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 11
Cuisine: Asian-American
Ingredients: 11 ounces fresh Shishito peppers (keep the stems on), washed and dry; 1 tablespoon Canola oil (can substitute grapeseed oil or even peanut oil); 1/4 teaspoon kosher salt, plus more for sprinkling; drizzle of low sodium soy sauce, optional (but highly recommended!)

Yield: 11 ounces

Prep Time: 5 minutes

Cook Time: 3 minutes

Total Time: 8 minutes

Ingredients

11 ounces fresh Shishito peppers (keep the stems on), washed and dry
1 tablespoon Canola oil (can substitute grapeseed oil or even peanut oil)
1/4 teaspoon kosher salt, plus more for sprinkling
drizzle of low sodium soy sauce, optional (but highly recommended!)

Instructions

Line a rimmed baking sheet with a silicone baking mat set aside.
In a large mixing bowl, add the prepared Shishito peppers, pour the Canola oil over them and mix them until they are completely coated.
Turn your oven on to the "broil" setting.
Pour the prepared peppers onto the rimmed baking sheet.
Put them in the top rack in the oven. Keep an eye on them as they broil. They may burst as they cook. You can use tongs or just shake the baking sheet to roast them evenly. They should only take a few minutes to cook. They should be charred a little, bright green but not overcooked. There should be a little bite to them. Usually, they are done when they are just charred a bit.
Transfer them to a serving bowl, sprinkle more kosher salt on them, and drizzle with soy sauce if you wish, enjoy!

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Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 208mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

Please note that the Calculated Nutrition is an estimate at best. If you make this recipe and love it, remember to stop back and give it a 5-star rating – it helps others find the recipe!

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Sara Maniez

Owner at Life's Little Sweets

Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community.

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Roasted Shishito Peppers

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