Get ready to transform ordinary mini peppers into a culinary masterpiece that will have your taste buds dancing with joy! These balsamic roasted mini peppers are not just a side dish – they're a flavor adventure that combines the sweet, caramelized goodness of roasted peppers with the tangy sophistication of balsamic vinegar. Whether you're looking to impress dinner guests or simply elevate your weeknight meal, this recipe is your ticket to becoming a kitchen superstar.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- Mini sweet peppers
- Balsamic vinegar
- Olive oil
- Salt
- Pepper
- Fresh basil
Instructions
- Preheat your oven to 400°F (200°C). This temperature will help caramelize the natural sugars in the mini peppers, enhancing their sweetness.
- While the oven is heating, wash the mini sweet peppers under cool running water to remove any dirt or residues. Pat them dry with a clean kitchen towel or paper towel.
- Cut the mini peppers in half lengthwise, removing the seeds and white membranes inside. This will make them more tender and allow the flavors to penetrate better during roasting.
- In a large mixing bowl, combine the halved mini peppers with 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, and a generous pinch of salt and pepper. Toss everything together until the peppers are evenly coated with the oil and vinegar mixture.
- Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking. Spread the coated mini peppers in a single layer on the baking sheet, ensuring they are not overcrowded for even roasting.
- Place the baking sheet in the preheated oven and roast the peppers for about 15-20 minutes, or until they are tender and slightly caramelized. You can check for doneness by piercing them with a fork; they should be soft but still hold their shape.
- Once roasted, remove the baking sheet from the oven and let the mini peppers cool for a few minutes. This will allow the flavors to settle.
- While the peppers are cooling, chop a handful of fresh basil leaves. This will add a fresh, aromatic touch to the dish.
- Transfer the roasted mini peppers to a serving platter and sprinkle the chopped fresh basil over the top. This will not only enhance the flavor but also add a vibrant color to the dish.
- Serve the balsamic roasted mini peppers warm or at room temperature as a delicious appetizer or side dish. Enjoy!
Tips
- Choose the Right Peppers: Select vibrant, firm mini sweet peppers with no blemishes for the best results.
- Don't Overcrowd: Spread the peppers in a single layer on the baking sheet to ensure even roasting and perfect caramelization.
- Quality Matters: Use a good-quality balsamic vinegar for the most intense and rich flavor.
- Customize Your Seasoning: Feel free to experiment with additional herbs like thyme or rosemary for extra depth.
- Serving Suggestions: These peppers are incredibly versatile – serve as an appetizer, side dish, or even chop and add to salads or sandwiches.
- Make-Ahead Tip: You can roast the peppers in advance and reheat them gently before serving.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 6g
Protein: 1g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
