Roasted Mini Peppers
Roasted Mini Peppers are a vibrant and flavorful side dish that elevates any meal with their sweet, caramelized goodness. This easy-to-follow recipe transforms simple mini bell peppers into a delightful treat, bursting with flavor thanks to the perfect blend of extra virgin olive oil and balsamic vinegar. In just 30 minutes, you can create a stunning dish that will impress your family and friends at any gathering. Whether served as an appetizer alongside crusty bread or as a colorful side to grilled meats, these roasted beauties are sure to be the highlight of your table.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1.5–2 lbs mini bell peppers (washed and dried)
- 3 tablespoons extra virgin olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 garlic cloves (minced)
- 1 tablespoon fresh basil (for garnish, optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a baking dish, place washed mini bell peppers. Drizzle with 2 tablespoons of olive oil and toss to coat evenly. Season with salt and black pepper.
- Roast the peppers for 25–30 minutes, until tender and blistered.
- Remove from the oven and drizzle with remaining olive oil and balsamic vinegar. Sprinkle minced garlic over the top and gently toss to combine.
- Transfer to a serving platter and garnish with fresh basil if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://chopandcooktips.com/roasted-mini-peppers/