Herb-Roasted Baby Peppers

Supply chain issues have affected the price and availability of some Passover products including kosher for Passover ketchup. After three trips to two different supermarkets, I finally scored a bottle of Lieber’s ketchup for $5.99 (gasp!!!). When I asked a sympathetic grocery manager about the limited supply, he said that there had been great difficulty sourcing this indispensable condiment. As a result, this year there is only one brand of ketchup available and not a lot of it. You heard it here first: if you see kosher for Passover ketchup, hold your nose at the price and stock up.

Herb-Roasted Baby Peppers

This recipe for roasted baby peppers by culinary superstar Susie Fishbein, published in her inimitable cookbook Kosher by Design Cooking Coach, is a treat for the eyes and palette. Topped with a drizzle of fruity olive oil, fresh garlic and dried herbs, these charred, sweet baby peppers can be served warm or at room temperature. This elegant side dish requires very little prep; no seeding, stemming or peeling required. And that’s important when you need a little extra time for more pressing issues, like hunting for Passover ketchup.

Preheat the oven to 400 F. and line a baking sheet with parchment paper.

Rinse the peppers and spread on the prepared baking sheet. Roast uncovered for 15 minutes. While the peppers are roasting, mince or grate the garlic cloves with a microplane grater. Add the olive oil and herbs.

Remove the peppers from the oven. Spread the garlic mixture over the peppers. Toss and coat the peppers with a spoon. Return the peppers to the oven for an additional 10 minutes. Remove the peppers from the oven and transfer them to a serving dish, scraping up all the juice on the bottom of the pan. Sprinkle the peppers with flaky sea salt or kosher salt. Serve warm or at room temperature.

Print Recipe

Herb-Roasted Baby Peppers

Vegetables and Sides

By Susie Fishbein, Kosher by Design Cooking Coach – Serves: 8

Prep Time: 10 minutes – Cooking Time: 15 + 10 minutes – Total Time: 35 minutes

Charred, sweet baby peppers topped with a drizzle of fruity olive oil, fresh garlic and dried herbs.

Ingredients

• 1 pound mini sweet peppers, assorted colors
• 4 cloves fresh garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon dried rosemary
• 1/4 cup olive oil
• 1/4 teaspoon flaky sea salt or kosher salt

Instructions

1

Preheat the oven to 400 F. and line a baking sheet with parchment paper. Rinse the peppers and spread on the prepared baking sheet. Roast uncovered for 15 minutes.

2

While the peppers are roasting, mince or grate the garlic cloves with a microplane grater. Add the olive oil and herbs.

3

Remove the peppers from the oven. Spread the garlic mixture over the peppers. Toss and coat the peppers with a spoon. Return the peppers to the oven for an additional 10 minutes.

4

Remove the peppers from the oven and transfer them to a serving dish, scraping up all the juice on the bottom of the pan. Sprinkle the peppers with flaky sea salt or kosher salt. Serve warm or at room temperature.

Notes

Reproduced from "Kosher by Design Cooking Coach" by Susie Fishbein with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.