Ina Garten’s Roasted Shishito Peppers with Easy Hollandaise is made with shishito peppers, olive oil, kosher salt, black pepper, egg yolks, lemon juice, cayenne pepper, and unsalted butter. This delicious roasted shishito peppers recipe creates a tasty appetizer that takes about 20 minutes to prepare and can serve up to 4 people.
This Roasted Shishito Peppers with Easy Hollandaise Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 1 pound shishito peppers
- Good olive oil
- Kosher salt and freshly ground black pepper
- 3 extra-large egg yolks
- 3 tablespoons freshly squeezed lemon juice
- 2 pinches cayenne pepper
- 8 tablespoons (1 stick) unsalted butter, melted
How To Make Roasted Shishito Peppers With Easy Hollandaise?
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the peppers: Place the shishito peppers on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Toss everything together until the peppers are evenly coated, then spread them out in a single layer.
- Roast the peppers: Roast in the oven for 10-12 minutes until the peppers are tender but still bright green.
- Make the hollandaise: While the peppers roast, whisk 3 egg yolks, 3 tablespoons lemon juice, cayenne pepper, and ¾ teaspoon salt in a medium microwave-safe bowl. Slowly pour in the melted butter while whisking constantly.
- Thicken the sauce: Microwave the mixture on high for 15 seconds. Remove, whisk, and continue microwaving in 10-second increments, whisking in between, until the sauce thickens and smoothens like mayonnaise. Adjust seasoning to taste.
- Serve: Plate the roasted peppers and serve with the hollandaise sauce on the side for dipping.
Recipe Tips:
- Choose fresh peppers: Make sure your shishito peppers are fresh and firm for the best flavor and texture when roasted.
- Don’t overcook the peppers: Keep an eye on the peppers while roasting. You want them tender, but not too charred, to keep their mild flavor.
- Whisk the hollandaise constantly: When making the hollandaise, whisk continuously while adding the melted butter to ensure a smooth and creamy sauce.
- Microwave in short bursts: When thickening the hollandaise, microwave for short intervals and whisk in between to avoid overcooking the eggs.
- Serve immediately: Roasted shishito peppers taste best right out of the oven, so serve them hot for the best experience.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover roasted shishito peppers cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 2 days.
- Reheat: Preheat your oven to 180°C (350°F). Place the peppers on a baking sheet and warm them for 5-7 minutes until heated through.
Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 332
- Total Fat: 33.6g
- Saturated Fat: 16.7g
- Cholesterol: 200mg
- Sodium: 18mg
- Potassium: 206mg
- Total Carbohydrate: 6.3g
- Dietary Fiber: 2g
- Sugars: 1.3g
- Protein: 3.3g
Try MoreIna Garten Recipe:
- Ina Garten Cheddar & Scallion Creamed Corn
- Ina Garten Roasted Butternut Squash With Brown Butter & Sage
- Ina Garten Charred Carrots
- Ina Garten Easy Sesame Noodles
Ina Garten Roasted Shishito Peppers With Easy Hollandaise
Description
Ina Garten’s Roasted Shishito Peppers with Easy Hollandaise is made with shishito peppers, olive oil, kosher salt, black pepper, egg yolks, lemon juice, cayenne pepper, and unsalted butter. This delicious roasted shishito peppers recipe creates a tasty appetizer that takes about 20 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the peppers: Place the shishito peppers on a sheet pan. Add 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Toss everything together until the peppers are evenly coated, then spread them out in a single layer.
- Roast the peppers: Roast in the oven for 10-12 minutes until the peppers are tender but still bright green.
- Make the hollandaise: While the peppers roast, whisk 3 egg yolks, 3 tablespoons lemon juice, cayenne pepper, and ¾ teaspoon salt in a medium microwave-safe bowl. Slowly pour in the melted butter while whisking constantly.
- Thicken the sauce: Microwave the mixture on high for 15 seconds. Remove, whisk, and continue microwaving in 10-second increments, whisking in between, until the sauce thickens and smoothens like mayonnaise. Adjust seasoning to taste.
- Serve: Plate the roasted peppers and serve with the hollandaise sauce on the side for dipping.
Notes
- Choose fresh peppers: Make sure your shishito peppers are fresh and firm for the best flavor and texture when roasted.
- Don’t overcook the peppers: Keep an eye on the peppers while roasting. You want them tender, but not too charred, to keep their mild flavor.
- Whisk the hollandaise constantly: When making the hollandaise, whisk continuously while adding the melted butter to ensure a smooth and creamy sauce.
- Microwave in short bursts: When thickening the hollandaise, microwave for short intervals and whisk in between to avoid overcooking the eggs.
- Serve immediately: Roasted shishito peppers taste best right out of the oven, so serve them hot for the best experience.