Simple Pan Roasted PadrĂ³ns (Low FODMAP, SCD, Vegan)
Cook time
Total time
A quick & easy late summer vegetable dish that makes a perfect appetizer or side.
Recipe type: Side Dish
Serves: 4 servings
  • Olive oil
  • 1 pint padron peppers
  • Salt & pepper, to taste
  1. Preheat a large skillet (preferably cast-iron) over medium-high heat.
  2. Add 1-2 teaspoons olive oil. You want to get it hot enough to for the olive oil to be crackling, but not so hot that it starts smoking.
  3. Add peppers, tossing often, until nicely browned (about 3-5 minutes).
  4. Sprinkle with salt & pepper, to taste.
  5. Serve warm. Eat by holding stem and biting off the pepper. It should slide off nicely.
Best served warm right after cooking.

If you do not have a cast-iron skillet, I highly recommend investing in a nice one. Unlike other non-stick pans (ahem, teflon, ahem), cast iron skillets are free of cancer-causing chemicals that could otherwise flake into your food.
Recipe by Bridgetown Nutrition at