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Roasted Mini Peppers

These roasted mini peppers burst with sweetness and smokiness, making them a versatile addition to countless dishes. Perfect for appetizers, salads, or side dishes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound mini sweet peppers
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon balsamic vinegar

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Sharp knife
  • Measuring spoons
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Line a baking sheet with parchment paper.
  3. Rinse the mini peppers under cold water. Slice them in half lengthwise, removing the seeds and stems.
  4. In a mixing bowl, add the halved peppers and drizzle with olive oil.
  5. Sprinkle in the garlic powder, salt, and black pepper. Toss to coat.
  6. Arrange the peppers cut-side down on the prepared baking sheet.
  7. Place the baking sheet in the preheated oven and roast for 15-20 minutes.
  8. Remove the peppers from the oven and drizzle with balsamic vinegar.

Notes

Serve as a side dish or as a topping for salads and bruschetta.