These blistered Oven Roasted Shishito Peppers are my favorite summer side dish. No chopping, minimal prep, ready in 10 minutes, and so delicious!
The creamy truffle mayo makes these truly restaurant-worthy, without paying $20 for one tiny order or shishito peppers like you would when dining out.
Shishito peppers recipe
Shishito peppers are popular with home gardeners and in CSAs, so you might have an abundance of them every summer. The great thing is that shishito peppers are probably the easiest CSA vegetable to use up. Roasting them in the oven takes almost no effort and I can seriously eat a half pound of these in one sitting, they're so good.
There are many ways to prepare shishito peppers, from air frying to pan-frying to oven baking. I prefer the oven because they cook so quick and it's so hands-off. It really doesn't get easier or more delicious.
Related recipe: Roasted Jalapeños
Why you'll love these shishito peppers
- They're delicate, delicious, and so snackable. You might even forget you're eating veggies!
- They require pretty much NO prep. That's right, no need to remove the seeds or pith from inside!
- They're ready in 10 minutes.
- The gorgeous blistered shishito peppers look and taste so gourmet!
- The truffle mayo has just 3 ingredients and is out of this world delicious (if you like truffle flavor, of course!). This fancy-sounding dip can be made in under 1 minute.
Related recipe: Spicy Pepper Jelly
No need to remove the seeds from inside the peppers
I just wanted to take a minute to emphasize that there's no need to remove the seeds from inside or to clean out the peppers inside (obviously you should still wash them on the outside). This is because the seeds soften as the peppers are roasted and you barely notice them. For those who don't want to eat the seeds, you can simply grab the roasted peppers by the stem and bite off the other end, leaving the end with the most seeds attached to the stem.
For the peppers:
- 1 lb shishito peppers - wash them and leave them whole. No need to remove the seeds, you won't even feel the seeds once the shishitos are roasted
- 2 tablespoons olive oil
- Sea salt, to taste
- Lemon wedges or slices for serving (optional)
For the truffle mayo dip:
- 3 tablespoons mayonnaise - use a high quality mayo and not a low-fat version or Miracle Whip. Or try a homemade mayo, like this vegan mayo, for an amazing vegan dish.
- ½ teaspoon truffle oil - just a little bit goes a long way! I always have a small bottle on hand and use it in other recipes, such as Parmesan Truffle Potato Wedges and this Buckwheat Kasha with Mushrooms
- ½ teaspoon lemon juice
If you aren't sure you want to make a truffle mayo, just mix together ketchup and mayo with a tiny squeeze of orange juice and a pinch of garlic powder for a quick and delicious sauce.
- Large baking sheet
- Small bowl
- Measuring spoons
More unique pepper recipes to try: Tuna Jalapeño Poppers
Preheat oven to 425F.
Wash and dry the shishito peppers. Place them on a large baking sheet and add the olive oil. Use your hands to combine the peppers and oil, spreading the oil evenly all over the peppers. Wash your hands to get rid of the oil, then sprinkle with sea salt.
Roast at 425F for 8-12 minutes. 8 minutes will yield firmer peppers, after 12 minutes they will be very very soft. If roasting for 8 minutes, I don't flip the peppers over. If roasting for more than 8 minutes, flip them over so the bottom doesn't get too burned.
While the peppers are roasting, combine the ingredients for the truffle mayo in a small bowl. Serve warm roasted shishito peppers with a squeeze of lemon juice, a sprinkling of sea salt, and plenty of truffle mayo dip.
More unique pepper recipes to try: Texas Twinkies
What to serve with shishito peppers
These are great as an appetizer or side dish with the delicious truffle mayo (or any dip you like). They pair well with marinated grilled chicken or steak. They are a great starter for a summer dinner, such as this pesto pizza with fresh tomatoes, or blackstone steak quesadillas.
These peppers would also be amazing on top of these roasted veggie buckwheat bowls, or added on top of pizza (add sliced uncooked shishitos to pizza before cooking it—they should cook at the same rate as pizza).
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Oven Roasted Shishito Peppers with Truffle Mayo
- 1 lb shishito peppers
- 1-2 tablespoons olive oil
- sea salt - to taste, use a generous pinch
- lemon wedges or slices - for serving (optional)
- 3 tablespoons mayonnaise
- ½ teaspoon truffle oil
- ½ teaspoon lemon juice
- Preheat oven to 425F.
- Wash and dry the shishito peppers. Place them on a large baking sheet and add 1-2 tablespoons olive oil. Use your hands to combine the peppers and oil, spreading the oil evenly all over the peppers. Wash your hands to get rid of the oil, then sprinkle with sea salt.
- Roast at 425F for 8-12 minutes. 8 minutes will yield firmer peppers. After 12 minutes they will be very very soft. If roasting for 8 minutes, I don't flip the peppers over. If roasting for more than 8 minutes, flip them over so the bottom doesn't get too burned.
- While the peppers are roasting, combine the ingredients for the truffle mayo (3 tablespoons mayonnaise, ½ teaspoon truffle oil, ½ teaspoon lemon juice) in a small bowl. Serve warm roasted shishito peppers with a squeeze of lemon juice, a sprinkling of sea salt, and plenty of truffle mayo dip.3 tablespoons mayonnaise, ½ teaspoon truffle oil, ½ teaspoon lemon juice
- Also check out this roasted jalapeño recipe for something much more spicier!
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.