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Roasted shishito peppers

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.

roasted shishito peppers with smoked salt on white plate

Baked shishito peppers are a delicious snack or side. Make a batch tonight and watch them disappear!

Shishito peppers

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.

raw shishito peppers

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.

shishito peppers with salt and sugar

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.

roasted shishito peppers on sheet pan

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.

smoked salt
smoked salt

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:


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Roasted shishito peppers

Cheryl Bennett
Sweet and salty roasted shishito peppers are a quick and delicious snack or side dish.
No ratings yet
Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Snacks
Cuisine Asian
Servings 1 pound
Calories 75 kcal


  • 1 lb. shishito peppers
  • 1 tbsp. brown sugar
  • 1/2 tsp. smoked salt
  • 2 tsp. canola oil or any neutral oil
  • optional:
  • 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.


Serving: 1gCalories: 75kcalCarbohydrates: 10gProtein: 1gFat: 4gPolyunsaturated Fat: 3gSodium: 294mgFiber: 1gSugar: 6g
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