A tasty side dish made with just a few ingredients! These Roasted Mini Peppers are a sure-fire way to impress your guests with little effort. Sweet and tangy with a hint of salt, these balsamic peppers pair well with any main course.
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These balsamic mini peppers have just the right balance between sweet and sharp flavors. They’re a side dish that’s so easy to whip up it works just as well for busy nights as it does for more formal dinners. Plus, it adds a stunning pop of color to the table!
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Though you don’t need to use mini peppers, they do add just a bit more sweetness to the side dish. Mini peppers tend to be a bit juicier once cooked, especially when paired with the simple combo of oil and balsamic vinegar. Trust me, this will soon become your go-to side dish alongside Roasted Brussels And Carrots, Maple Balsamic Brussels Sprouts, and Roasted Honeynut Squash.
Why You Will Love This Recipe
- Simple - This recipe uses just a handful of ingredients.
- Delicious - It's one of my favorite ways to prepare peppers and the glaze sets this recipe apart.
- Quick - This recipe comes together in under 30 minutes and makes the most delicious side-dish recipe.
Ingredients
One of the reasons these peppers are such a hit for family dinners is that they only require a few main ingredients to come together.
See the recipe card for quantities.
Variations
Below are a few ways to alter the taste of these balsamic glazed peppers so that you can create something slightly new every time you make them.
- Add some crunch: top the peppers with sesame seeds or even chopped walnuts just before you serve them for a bite of crunch.
- Cheese: sprinkling on some crumbled feta or goat cheese creates a side dish that no one can refuse.
- Make it into an appetizer: these balsamic peppers don’t need to just be a delicious side dish. Serve them with a side of sliced baguette and soft cheese for a super easy, tasty, appetizer.
- Add Spice: Add some red pepper flakes or even a Homemade Taco Seasoning.
How To Make Roasted Mini Peppers: Step-By-Step
Step 1. Add the mini peppers to a sauté pan that’s been pre-heated over medium heat.
Step 2. Cook them until they’re starting to brown before adding in the garlic.
Step 3. Stir it all together for a minute or two and then mix in the water and vinegar.
Step 4. Cover the pan and stir it occasionally as it cooks for 3- minutes at which time the peppers should be glazed over. Season with salt to taste.
Storage Instructions
These mini peppers are best eaten as soon as they’re made or when they’re just at room temperature.
- Store - To store leftovers, let them cool fully before placing them in an airtight container in the fridge. They will stay fresh for 3-4 days.
- Reheat - To reheat them as a side dish, sauté them over medium heat until they’re warmed through.
Know that leftover glazed peppers make the most delicious addition to stir fry or pasta the following night.
Tips
A high-quality balsamic vinegar will bring more flavor to these mini peppers. Choose one that has more grape must than vinegar, on the ingredient label. This balsamic will be your best friend. I like this one and use it in my kitchen all the time.
Don’t overcook the peppers! You want them to be soft and have a bit of glaze on them but don’t sauté them so much that they’re falling apart.
If you’re using full-size peppers, you’ll want to slice them into quarters after you’ve de-stemmed and de-seeded them.
Expert Tip
Let the peppers really brown well. Browning will bring out the sweetness like it does with roasted eggplant in the Turkish Grilled or Roasted Eggplant Salad.
Frequently Asked Questions
Sweet peppers are typically bell peppers and come in red, yellow, and orange. These peppers don’t contain capsaicin and as a result, are sweeter. Other peppers in the family, like jalapeno peppers, have more of a spicy flavor profile to them. For this recipe, you want sweet bell peppers either full-size or mini.
Roasting, whether in the oven or on the stovetop brings out the sweetness of the peppers. It is also used to bring out the sweetness of carrots like in the Roasted Carrots With Tahini recipe.
Other Side Dishes
Did you try this recipe? I would love to hear about it! Scroll down to the comment section and leave a ⭐️ rating and review. Share it on Facebook, Instagram, or Pinterest!
xoxoxo
Gwen
Roasted Mini Peppers
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Equipment
- 1 Saute Pan
Ingredients
- 1 lb mini sweet peppers
- 4 cloves garlic sliced
- 1 tablespoon olive oil
- 2 tablespoon water
- 2 tablespoon balsamic vinegar
- Kosher salt
Instructions
- Heat a saute' pan on the stove over medium heat. Add the peppers and saute' until they begin to brown, about 8 minutes. Add the garlic and continue to saute', stirring constantly, until the garlic begins to brown. Add the water and vinegar. Cover, stir occassionally, and cook for another 3-4 minutes until the peppers are glazed over. Add salt to taste.
Anonymous says
Yum