Pan Roasted Mini Peppers With Balsamic
These pan roasted mini peppers are sweet, tender, and caramelized with a bright splash of balsamic and fresh thyme. They cook in minutes on the stovetop and make a colorful Mediterranean side dish that pairs well with almost any meal.
Servings: 1 lb of peppers
Calories: 290kcal
Equipment
Ingredients
- 1 pound mini sweet peppers
- 4 cloves garlic sliced
- 1 tablespoon olive oil
- 2 tablespoon water
- 1 teaspoon fresh thyme chopped
- 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.1 pound mini sweet peppers, 1 tablespoon olive oil
- Add the garlic and continue to saute, stirring constantly, until the garlic begins to brown.4 cloves garlic
- Add the thyme, water, and vinegar. Cover, stir occasionally, and cook for another 3-4 minutes until the peppers are glazed over.2 tablespoon water, 2 tablespoon balsamic vinegar, 1 teaspoon fresh thyme
- Add salt to taste and serve.Kosher salt
Notes
Let the peppers brown well. Browning is where the flavor happens. Giving the peppers time to sit undisturbed in the pan creates the caramelized edges that make this dish so delicious.
Use a good balsamic vinegar - A balsamic with a higher percentage of grape must brings a richer, sweeter glaze. It helps the peppers develop a subtle tangy sweetness that balances the garlic and herbs.
Do not overcook - You want the peppers to be tender with a bit of bite, not collapsing. Overcooking will cause them to lose their shape and become mushy.
Make it your own - You can sprinkle on feta, add red pepper flakes, or finish with a drizzle of olive oil for extra richness. This recipe is simple enough to adapt to your meal.
Storage - Store leftovers in an airtight container for 3 to 4 days. Warm them gently in a sauté pan to bring back the caramelized flavor and texture. These do not freeze well.
Serve these alongside Flank Steak, Mediterranean Chicken, or Za'atar Chicken.
Nutrition
Serving: 4oz | Calories: 290kcal | Carbohydrates: 37g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 30mg | Potassium: 1053mg | Fiber: 10g | Sugar: 24g | Vitamin A: 14298IU | Vitamin C: 588mg | Calcium: 71mg | Iron: 3mg
