Oven roasted shishito peppers with smoked salt, brown sugar and sesame are quick and easy to make. Roast in a hot oven for several minutes for blistered perfection. Delicious on their own, or combined with roasted fingerling potatoes, shishitos are versatile, mild and so good.
Baked shishito peppers are a delicious snack or side. Make a batch tonight and watch them disappear!
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There is a Japanese restaurant that we used to go to (you know, when I could still leave the house) and they serve these peppers for an appetizer.
I had a serious craving for them and when I was out gathering supplies for the week.
The restaurant serves them with smoked salt, brown sugar and sesame. I bought a pound and brought them home to attempt to replicate the recipe.
I knew that I wanted to share this simple recipe, so I tried to keep it pretty easy, because I need uncomplicated recipes these days.
How to roast shishito peppers
Blistered shishitos are very easy to do in the oven. A little oil and high heat is all you need to ensure that nice char on the peppers.
A drizzle of toasted sesame oil to amp up the sesame flavor is also great here, but don’t add it before roasting. You can use light sesame oil in place of canola, but the darker, toasted sesame oil is for finishing.
When the peppers are warm, a very light drizzle with the sprinkling of sesame seeds is perfect.
To make them like the restaurant, we’ll need smoked salt. You can get smoked salt in many different varieties, coarse and fine grain.
For this recipe, I’ve used fine grain, alderwood smoked salt. It has a great flavor, but isn’t overwhelming.
Which is exactly what we’re after with this recipe – a bit of smokiness, but I don’t want to feel like I’m eating a campfire.
Sweet and salty, the best combination for my tastebuds, make these peppers a delicious snack.
Toss the peppers with a bit of oil, smoked salt and brown sugar before roasting in a very hot oven. You will hear a few of them pop, that’s totally fine.
To avoid that, just take a toothpick and pierce the flesh before you roast them.
Making this tasty treat is quick and easy. It is also everything I want in a good snack – sweet, salty, and so delicious.
More pepper recipes:
- Peach pepper jam
- Baked eggs in mini bell pepper cups
- Sausage and peppers burger
- How to pickle banana peppers
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- 1 lb. shishito peppers
- 1 tbsp. brown sugar
- 1/2 tsp. smoked salt
- 2 tsp. canola oil (or any neutral oil)
- 1 tsp. sesame seeds
- 1 tsp. toasted sesame oil
- Preheat oven to 450°F
- In a medium bowl, toss shishito peppers with canola oil, smoked salt and brown sugar.
- Place peppers on a parchment-lined sheet pan.
- Roast for 5-7 minutes until nicely browned.
- Drizzle with sesame oil if desired, sprinkle with sesame seeds.
If smoked salt isn't available, use kosher salt and a drop of liquid smoke.
Amount Per Serving: Calories: 75Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 294mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 1g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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