Description
Sweet, blistered Roasted Mini Peppers tossed with balsamic vinegar, garlic, and fresh basil. This easy oven-roasted side dish is colorful, flavorful, and perfect for weeknight dinners, appetizers, or serving with crusty bread and cheese.
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, chopped (optional, for garnish)
Instructions
- Preheat oven to 425°F.
- Place mini peppers in a large 9×13-inch baking dish. Drizzle with 2 tablespoons olive oil and toss to coat evenly.
- Sprinkle with salt and black pepper. Toss again and spread peppers into a single layer.
- Roast for 25–30 minutes, or until peppers are soft and slightly blistered.
- Remove from oven. Drizzle with remaining 1 tablespoon olive oil and balsamic vinegar.
- Add minced garlic and toss gently to coat.
- Transfer to a serving platter with the pan juices. Sprinkle with fresh basil before serving.
Notes
- Dry peppers thoroughly before roasting for better blistering.
- Do not overcrowd the pan; a single layer helps achieve caramelization.
- Add garlic after roasting to prevent burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4–5 days.
- Serve warm, at room temperature, or chilled.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg