Description
Balsamic Roasted Mini Peppers are a delightful and vibrant addition to any meal, bursting with natural sweetness and rich flavors thanks to the perfect blend of balsamic vinegar and garlic. This easy recipe requires minimal prep time—just toss the ingredients together and let your oven work its magic. The result is beautifully caramelized mini peppers that can serve as a colorful side dish or an elegant appetizer. Ideal for family dinners, festive gatherings, or casual get-togethers, these roasted mini peppers are sure to impress your guests while adding an enticing pop of color to your table.
Ingredients
- 1.5–2 lbs mini bell peppers
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons balsamic vinegar
- 2 garlic cloves, minced
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Place washed mini bell peppers in a large baking dish. Drizzle with 2 tablespoons of olive oil and toss to coat evenly.
- Sprinkle salt and pepper over the peppers, tossing again for even distribution. Arrange them in a single layer.
- Roast in the oven for 25-30 minutes until softened and blistered.
- Remove from the oven and drizzle with the remaining tablespoon of olive oil and balsamic vinegar. Add minced garlic and toss gently.
- Serve warm on a platter, garnished with fresh basil if desired.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1/2 cup (75g)
- Calories: 70
- Sugar: 5g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: Choose vibrant, glossy mini bell peppers for the best flavor. For added depth, experiment with herbs like oregano or thyme. If you have leftovers, store them in an airtight container in the fridge for up to 5 days.