Balsamic Roasted Mini Peppers
Balsamic Roasted Mini Peppers are a colorful and flavorful dish that brings a burst of sweetness to your table with minimal effort. Perfect for any occasion, whether as an appetizer at gatherings or a delightful side for dinner, these roasted mini peppers require no cutting or seeding. Simply toss them with olive oil, balsamic vinegar, and garlic before roasting to perfection. In just 35 minutes, you can impress your guests with this beautiful dish that combines vibrant colors and delectable taste. Enjoy the versatility of serving them warm on their own, atop crostini, or mixed into salads and pasta for added flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425 degrees F.
- Place washed mini bell peppers in a baking dish. Drizzle with 2 tablespoons of olive oil and toss to coat.
- Season with salt and black pepper, then arrange in a single layer.
- Roast for 25-30 minutes until tender and lightly blistered.
- Remove from the oven, drizzle with remaining olive oil and balsamic vinegar, add minced garlic, and toss gently.
- Serve warm garnished with fresh basil if desired.
Nutrition
- Serving Size: 1/4 of recipe (approximately 150g)
- Calories: 90
- Sugar: 4g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://chefangelina.com/roasted-mini-peppers/