Roasted Mini Peppers
Roasted Mini Peppers are a vibrant and flavorful dish that adds a burst of color to any meal. These delightful little peppers are incredibly easy to prepare and require no chopping or seeding, making them perfect for busy weeknights or spontaneous gatherings. With just 30 minutes in the oven, you’ll have a sweet and savory treat that’s sure to impress. The combination of balsamic vinegar and garlic elevates the natural sweetness of the peppers, creating an irresistible flavor profile. Whether served as an appetizer with cheese and bread or as a colorful side dish, Roasted Mini Peppers are a versatile addition to any table.
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Appetizer/Side
- 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 (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- In a large baking dish, arrange the washed mini bell peppers in a single layer and drizzle with 2 tablespoons of olive oil.
- Season with salt and black pepper, tossing to coat evenly.
- Roast the peppers for 25-30 minutes until soft and blistered.
- After removing from the oven, drizzle with remaining olive oil, balsamic vinegar, and add the minced garlic; toss well.
- Serve warm, garnished with fresh basil if desired.
Nutrition
- Serving Size: Approximately 4 mini peppers (100g)
- Calories: 80
- Sugar: 3g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Find it online: https://thelowfatkitchen.com/roasted-mini-peppers/