Roasted Mini Peppers

Why This Recipe is a Keeper!

If you think stuffed mini peppers are all you can do with these bright, beautiful gems, here’s another idea you’ll love.

Roasted mini sweet peppers will add a sweet and smoky touch to your next homemade pizza, pasta, salad, charcuterie board, or a quick and easy dinner.

They’re easier than roasting full-size peppers because no steaming or peeling is required. You can even roast them whole. However, a little prep work in the beginning, a quick stint in the oven, and then a soak in a flavorful marinade make them ready for any use.

This roasted mini sweet peppers recipe is:

• Quick and easy!
• Visually beautiful!
• Versatile!

How to Make Roasted Mini Peppers:

Recipe Ingredients:

Here’s everything you’ll need to make this roasted mini peppers recipe. See the recipe card below for the exact quantities.

Ingredient Notes and Substitutions:

• Mini Sweet Peppers: These red, yellow, and orange specialty peppers are generally sold in one-pound bags.
• Olive Oil: Use a good extra-virgin olive oil you enjoy the taste of; a top-shelf brand is unnecessary.
• Rosemary and Thyme: There’s no substitute for fresh in this roasted mini sweet peppers recipe.
• Balsamic Vinegar: We always use Kirkland Balsamic Vinegar. Good balsamic vinegars are produced in Modena, Italy, so look for that official designation on the label.

Step-By-Step Instructions:

• Gather and prep all the ingredients.
• Preheat oven to 425 degrees.
• Cut the peppers in half and remove the stem ends, seeds, and white fleshy membrane.
• Place on a rimmed sheet pan.
• Drizzle with olive oil and season with a bit of salt and black pepper.

• Place in the oven and roast for 20 to 25 minutes or until softened and blackened in places.
• Stir once during the roasting process.

• Let cool. Transfer to a clean glass jar.
• Drizzle with balsamic vinegar and pack with halved garlic cloves, rosemary, and thyme sprigs.

• Fill with olive oil to cover.
• That’s it!! Roasted mini peppers are ready for so many uses!
• Refrigerate and use within 7 to 10 days.

Chef Tips and Tricks:

• You can also use this marinade with full-size roasted sweet peppers. Roast, then peel and remove the seeds, cut into strips and immerse in the marinade.
• Toss with a bit of garlic and Parmesan cheese, and serve immediately as a delicious side dish!
• Let the roasted mini peppers marinate in the flavorful herb, balsamic vinegar, and olive oil blend for two to three days before using.

Storage:

• Keep refrigerated. If submerged in olive oil, the roasted mini peppers must stay refrigerated because of the raw garlic. Raw garlic immersed in olive oil creates an oxygen-free environment, which makes it hospitable to pathogens, so it has to be refrigerated.
• Roasted mini sweet peppers can also be frozen in small zipper-top bags without marinating in olive oil, balsamic vinegar, garlic, and herbs.

Serve as a side with:

• Italian Meatloaf
• Chicken Milanese
• Pesto and Goat Cheese-Stuffed Chicken with Roma Tomatoes
• Mediterranean Fish and White Bean Skillet

More easy side dish recipes you’ll love!

• Baked Cabbage with Garlic and Parmesan
• Gochujang Eggplant
• Roasted Onions (Muffin Pan Method)
• Oven-Roasted Tomatoes (Tomato Confit)

Get all my vegetable side dish recipes at Vegetable Side Dish Recipes – From A Chef’s Kitchen.

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5 from 3 votes

Roasted Mini Peppers

By Carol | From A Chef’s Kitchen

Roasted Mini Peppers are petite, colorful gems perfect for salads, charcuterie boards, or to create a quick, flavor-packed meal!

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Servings: 4

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Equipment

• Wusthof Chef Knife
• Cutting Board
• Rimmed Sheet Pan
• Weck Jars

Ingredients 

1x2x3x

• ▢ 1 pound mini sweet peppers
• ▢ Olive oil, as needed
• ▢ Salt and freshly ground black pepper, to taste
• ▢ 8 cloves garlic, halved
• ▢ 3 tablespoons balsamic vinegar
• ▢ 2 sprigs fresh rosemary
• ▢ 4 sprigs fresh thyme

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 425 degrees.
• Cut the peppers in half and remove the stem ends, seeds and white fleshy membrane. Place on a rimmed sheet pan.
• Drizzle with olive oil and season with a little salt and black pepper.
• Place in the oven and roast for 20-25 minutes or until softened and blackened in places. Stir once during the roasting process.
• Let cool. Transfer to a clean glass jar. Drizzle with balsamic vinegar, pack with halved garlic cloves, rosemary and thyme sprigs then fill with olive oil to cover.
• Refrigerate and use within 7-10 days.

Notes

• You can also use this marinade with full-size roasted sweet peppers. Roast, then peel and remove the seeds, cut into strips, and immerse in the marinade.
• Let the roasted mini peppers marinate in the flavorful herb, balsamic vinegar, and olive oil blend for two to three days before using.
• Keep refrigerated. If submerged in olive oil, the roasted mini peppers must stay refrigerated because of the raw garlic.

•  

Nutrition

Serving: 1Calories: 50kcalCarbohydrates: 11gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 8mgPotassium: 283mgFiber: 3gSugar: 7gVitamin A: 3600IUVitamin C: 149mgCalcium: 26mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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