Roasted Shishito Peppers with Everything Bagel Spice
You can cook shishito peppers in a cast iron pan, in a hot sauté pan, or in a grill pan. I prefer cooking them under the broiler, which is fast and mess-free. If you’d like to serve this with a sauce, make a batch of my herbed yogurt sauce and serve it on the side.
Servings: 4 servings
Calories: 688kcal
Equipment
Ingredients
- 12 ounces shishito peppers
- 2 tablespoons extra virgin olive oil or avocado oil
- 2 tablespoons everything bagel seasoning
- 1 lemon cut in wedges
Optional Toppings
- 1/2 teaspoon Maldon Sea Salt
- 1 tablespoon za'atar seasoning
Instructions
- Preheat the broiler. Line a sheet pan with parchment paper.
- Place the shishito peppers on the pan and toss them with oil. Place the sheet pan on the top rack of the oven and broil until charred and crispy in spots, about 1 minute.
- Carefully remove pan from the oven and immediately sprinkle with everything bagel seasoining. Transfer to a platter, scraping any extra spice mix on top of the shishitos on the platter. Serve with lemon wedges.
Pan-Seared Method:
- In a cast iron or wide sauté pan, heat olive oil until it is very hot but not smoking. Add the peppers and cook them in a single layer over medium-high heat, stirring after about a minute so they have a chance to blister in the hot pan. It will take 10 minutes to soften and char the peppers.
- When the shishitos are done, toss them with everything bagel seasoning or a squeeze of fresh lemon and salt. Slide the peppers into a bowl or small platter and serve them hot. You pick them up by the stem end and eat them whole (minus the stem of course!).
Nutrition
Calories: 688kcal | Carbohydrates: 46g | Protein: 7g | Fat: 58g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 41g | Sodium: 2768mg | Potassium: 1511mg | Fiber: 16g | Sugar: 30g | Vitamin A: 21315IU | Vitamin C: 900mg | Calcium: 63mg | Iron: 4mg