Snack Attack: Oven-roasted Asian-style Shishito Peppers Recipe

Shishito peppers are a quick and easy low-calorie snack that’s rich in vitamin C and flavor. They can be roasted in the oven or in a pan on the stovetop. When I cook, I prefer to use the oven in the evening (I’d rather put something in the oven rather than watch over a pan.) In the mornings, I tend to do more pan-based cooking and food prep.
 
This recipe is for oven-roasting shishitos while my next recipe will go over pan-roasting/blistering them.
 
Ingredients:

• 6 oz. raw shishito peppers (1 Trader Joe’s package) – stems on
• 1 tbsp. avocado oil
• 1 tbsp. low sodium soy sauce
• 1 tbsp. Sriracha hot chili sauce (I prefer the Huy Fong version or Sriracha CHA!)
• 1 tbsp. rice wine vinegar
• Himalayan pink sea salt crystals

 
Directions:
Preheat oven to 430 degrees. Combine all ingredients except the peppers in a bowl. Then dip/swirl/brush the mixture onto the peppers. Place the coated peppers on a baking sheet. Roast for approx. 8-12 minutes at 430 degrees F in the oven. You will start to smell their aroma after about 7 minutes or so, and it might make your mouth water! I noticed that roasting the peppers in the oven made me anticipate eating them more than pan-roasting them. The aroma was stronger.

Remove from oven. Sprinkle with a dash of sea salt. Pick them up by the stems and enjoy!