Less than 10 minutes is all you need to make these amazing roasted shishito peppers! They're so so good and taste totally restaurant-worthy, especially when served with the simple truffle mayo.
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!
Notes
Nutrition facts are estimated just for the roasted peppers, since I can't predict how much dip you will use. :)