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Roasted Mini Bell Peppers with Balsamic and Garlic Recipe

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4.3 from 77 reviews

This recipe for Roasted Mini Peppers is a simple, vibrant side dish featuring sweet mini bell peppers roasted to perfection with olive oil, garlic, and a splash of balsamic vinegar. The peppers develop a tender texture with flavorful blistered spots, making them perfect served alongside a meal, as an appetizer with bread and cheese, or on crostini with whipped ricotta. Garnished with fresh basil, this easy-to-make dish highlights the natural sweetness and depth of the peppers.

  • Total Time: 35-40 minutes
  • Yield: 4-6 servings

Ingredients

Vegetables

  • 1.5-2 lbs mini bell peppers, washed and dry

Seasonings & Oils

  • 3 tablespoons extra virgin olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced

Garnish

  • 1 tablespoon fresh basil, for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the mini peppers.
  2. Prepare Peppers: Place the washed and dried mini bell peppers into a large 9×13 inch baking dish. Drizzle with 2 tablespoons of olive oil and toss thoroughly with a spoon to coat all peppers evenly.
  3. Season Peppers: Sprinkle the peppers evenly with salt and black pepper, then toss again to distribute the seasoning. Arrange the peppers in as much of a single layer as possible to ensure even roasting.
  4. Roast Peppers: Bake the peppers in the preheated oven for 25-30 minutes until they are soft to the touch when pierced with a knife and show blistered, slightly charred spots. The peppers will collapse slightly when done.
  5. Add Final Flavors: Remove the baking dish from the oven. Drizzle the roasted peppers with the remaining 1 tablespoon of olive oil and 2 tablespoons of balsamic vinegar. Add the minced garlic and toss well to coat the peppers and incorporate the flavors.
  6. Serve and Garnish: Transfer the peppers along with their juices to a serving platter. Sprinkle with fresh basil leaves if using and add an extra pinch of finishing salt to taste.
  7. Serving Suggestions: Serve the roasted mini peppers warm or at room temperature as a side dish, appetizer with bread and cheese, or atop crostini with whipped ricotta for an elegant bite.

Notes

  • To store leftovers: Keep in an airtight container in the refrigerator for 4-5 days. They can be eaten cold or reheated quickly in the microwave.
  • Freezing mini bell peppers is not recommended, as their texture significantly changes and becomes less desirable after thawing.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan

Find it online: https://flavorhug.com/roasted-mini-bell-peppers-with-balsamic-and-garlic-recipe/