A colorful side dish that’s as effortless as it is flavorful, these Roasted Mini Peppers with Balsamic and Garlic are the kind of recipe you’ll keep coming back to. Oven-roasted until tender and slightly blistered, the sweet peppers get a savory boost from minced garlic and a tangy drizzle of balsamic.
If you've ever walked past those vibrant little peppers at the grocery store and wondered what to do with them, this is your sign to roast them! Roasting brings out their natural sweetness, making them the perfect way to turn a humble ingredient into a delicious side dish or an easy summer appetizer. It’s a one-pan, no-fuss side that’s perfect for busy weeknights, holiday platters, or anything in between. With just a few ingredients and big flavor payoff, this is one of those easy oven-baked vegetable recipes that belongs in your regular rotation.
If you love oven-roasted veggies as much as we do, these Roasted Mini Peppers are just the beginning. Pair them with our creamy Homemade Hummus for a Mediterranean-inspired snack board, or serve alongside Roasted Carrots and Asparagus for a vibrant, veggie-packed side spread. Looking for more oven-roasted goodness? Don’t miss our Roasted Cauliflower and Carrots or Roasted Brussels Sprouts — both are easy, flavorful additions to any meal and work beautifully with these sweet and garlicky peppers.
All you need is just place the peppers on a baking sheet, season with olive oil, salt, pepper, and a touch of onion powder if you prefer , and you’re halfway to one of the tastiest sweet peppers recipes you'll ever try.
Jump to:
- Why You'll Love This Roasted Sweet Mini Peppers Recipe
- Ingredients and Substitutions
- How to make oven roasted mini peppers (Step-by-Step Instructions)
- Variations
- Serving Suggestions for roasted mini peppers
- Equipment
- Storage and Reheating Tips
- Top Tips for Perfect Roasted Mini Peppers with Balsamic
- FAQ
- Related
- Pairing
- Roasted Mini Peppers with Balsamic and Garlic (Oven-Baked)
Why You'll Love This Roasted Sweet Mini Peppers Recipe
- Flavorful: Roasting brings out the mini peppers' natural sugars, making every bite tender, caramelized, and delicious.
- Simple ingredients: All you need are peppers, olive oil, balsamic vinegar, and garlic — yet the result tastes like something restaurant quality!
- Minimal preparation: Just toss everything on a sheet pan or a baking dish and let the oven do the magic. Minimal prep, minimal cleanup.
- Gluten-free, dairy-free, and vegan: Great for entertaining a variety of dietary needs with one crowd-pleasing dish.
- Perfect for any meal: Serve them as a side, toss into salads, layer into sandwiches, or pair with dips like our Roasted Carrot Hummus.
Ingredients and Substitutions
- Mini sweet peppers: Naturally colorful and slightly sweet, they roast beautifully and become tender with caramelized edges. You can also substitute with a colorful mix of mini bell peppers if mini peppers aren’t available.
- Olive oil: Helps the peppers roast evenly and adds richness. Avocado oil will be a great substitute.
- Balsamic vinegar: Adds tangy sweetness and depth of flavor that pairs beautifully with roasted veggies. You can substitute red wine vinegar with a drizzle of honey or maple syrup instead.
- Salt: Enhances the natural flavor of the peppers. You can also use sea salt, kosher salt, or a pinch of garlic salt for a twist.
- Black pepper: Adds a subtle heat and balances the sweetness. For extra heat add crushed red pepper flakes if needed.
- Fresh garlic: Brings savory, aromatic depth to the dish. Use ½ teaspoon garlic powder if fresh garlic isn't on hand.
- Dried oregano: Adds an earthy, herbaceous note that pairs well with balsamic. Use Italian seasoning, thyme, or dried basil for a flavor variation.
See recipe card for quantities.
How to make oven roasted mini peppers (Step-by-Step Instructions)
To make roasted mini peppers, it involves the below simple steps! Toss whole or halved sweet peppers with olive oil, balsamic vinegar, minced garlic, oregano, salt, and pepper. Spread them on a rimmed baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway through, until soft and slightly blistered. Serve warm or at room temperature as a flavorful side dish or appetizer.
Step 1: Preheat your oven
Step 2: Prep the peppers
Step 3: Make the seasoning
Step 4: Toss the peppers
Step 5: Roast the peppers
Step 6: Serve
- Combine all the ingredients and mix it throughly in a baking dish.
- Roast at 425°F (220°C) for 20–25 minutes.
These roasted mini sweet peppers are also a great addition to a charcuterie board or served with a creamy goat cheese, ricotta cheese, or even a cream cheese dip on the side. Next time you're roasting veggies to go with your main dish, don't forget to include these — just rinse them in cold water, trim, and roast. They’re simple, satisfying, and guaranteed to win over even the pickiest eaters.
Variations
- Garlic Parmesan Roasted Peppers: After roasting, sprinkle with freshly grated Parmesan and pop back in the oven for 2–3 minutes until melty and golden.
- Spicy Version: Add crushed red pepper flakes or a pinch of cayenne to the seasoning mix for a little heat.
- Lemon & Herb: Swap balsamic for lemon juice and use dried thyme or rosemary for a lighter, zesty flavor profile.
- Stuffed Mini Peppers: Slice and roast halved peppers, then fill with whipped feta cheese, hummus, or herbed cream cheese for a fun appetizer twist.
- Roasted Pepper Salad: Cool the roasted peppers and toss with chickpeas, feta, and fresh parsley for a Mediterranean-style salad.
Serving Suggestions for roasted mini peppers
These sweet and savory roasted mini peppers are incredibly versatile — here are some of our favorite ways to enjoy them:
As a side dish: Serve warm alongside BBQ chicken thighs, salmon, baked shrimp skewers, or your favorite roasted protein for a balanced and colorful plate.
With hummus & dips: Pair with no garlic hummus or baba ganoush for a Mediterranean-style delicious appetizer or snack board. Serve it with a bowl of parmesan ranch dip to enjoy.
Wraps or sandwiches: Add them to paninis, salad sandwich melts, pita wraps, bagel sandwiches or grain bowls for extra flavor and texture.
On a charcuterie board: Their glossy, roasted finish adds a pop of color and sweetness to any cheese platter.
Tossed in salads: Let them cool slightly and slice them into leafy salads, pasta salads, or kale quinoa bowls for a caramelized veggie boost.
With eggs: Serve them with a soft omelet or a side of Chili Scrambled Eggs for a bold and vibrant breakfast.
Equipment
Baking dish or cookie sheet pan
Storage and Reheating Tips
Cool completely before storing: Let the roasted peppers come to room temperature before placing them in the fridge to prevent excess moisture.
Store in an airtight container: Keep leftovers in a sealed container in the refrigerator for up to 4 days.
Reheat gently: Warm them in a 350°F oven for 5–7 minutes or use a skillet over low heat until heated through. Avoid the microwave to keep the texture intact.
Not freezer-friendly: Freezing is not recommended, as the texture becomes mushy once thawed.
Top Tips for Perfect Roasted Mini Peppers with Balsamic
- Use a variety of colors: Red, yellow, and orange mini peppers not only look beautiful but also offer slightly different sweetness levels.
- Don’t overcrowd the pan: Give the peppers space to roast, not steam. Use two pans if needed for even caramelization.
- Toss well in the balsamic mixture: Make sure every pepper is coated with olive oil, balsamic vinegar, garlic, and seasoning for maximum flavor.
- Roast at high heat: 425°F is ideal to blister the skins and deepen the sweetness.
- Flip halfway for even roasting: This helps all sides get golden and lightly charred.
- Watch the garlic: Minced garlic can burn quickly — mix it into the oil and keep it on the peppers, not directly on the pan.
- Add fresh herbs after roasting: A sprinkle of fresh oregano just before serving adds brightness and color.
- Serve warm or room temp: They’re versatile enough to enjoy straight from the oven or later in a salad or platter.
FAQ
No not needed! You can roast them whole for a juicier texture or slice them in half for more caramelization. It’s totally up to your preference, both ways are delicious.
Yes! These peppers are great for meal prep. Roast them up to 3–4 days in advance and store in the fridge. They reheat well and taste just as flavorful at room temperature.
No, the skin becomes tender during roasting and is edible.
Yes! You can absolutely roast mini peppers in an air fryer. Preheat the air fryer to 375°F , then cook the seasoned mini peppers for 10–12 minutes, shaking the basket halfway through. They’ll come out beautifully blistered and tender in less time than the oven.
Toss them into salads, grain bowls, or wraps, or serve over toast with hummus or whipped feta. They also make a great topping for pizza or pasta!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this oven-roasted small peppers recipe:
If you tried this Roasted Mini Pepper recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Roasted Mini Peppers with Balsamic and Garlic (Oven-Baked)
Equipment
- Baking Dish (9X13) Baking tray also works
Ingredients
- 2 lb mixed mini peppers
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Chopped fresh oregano to garnish
Instructions
- Preheat your oven to 425°F (220°C). Use a 9X13 baking dish or line a baking sheet with parchment paper or foil for easy cleanup.
- Rinse the mini sweet peppers and pat them dry. You can leave them whole, or slice them in half.
- In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Stir well to blend.
- Add the peppers to the bowl and toss until they’re evenly coated in the balsamic-garlic mixture.
- Spread the peppers out in a single layer on your baking dish. Roast for 20–25 minutes, flipping once halfway through, until the skins are blistered and the peppers are tender.
- Transfer to a serving dish, garnish with fresh oregano and enjoy warm or at room temperature. These roasted sweet peppers make a beautiful side, salad topper, or appetizer!
Notes
- Halved peppers roast faster and caramelize more, while whole peppers stay juicier — both ways work!
- Roasted balsamic can get sticky — lining your pan makes cleanup a breeze.
Eva says
Finally had time to make these, so much flavor! Loved it, thank you!
Abi Guna says
Yay, I am so happy to hear that, thanks for sharing your honest feedback 🙂
Leanne says
These were delicious. I never have put balsamic on my roasted peppers before but it was a perfect compliment!
Abi Guna says
Thanks for trying this recipe 🙂
Cara Leonard says
So good and so versatile! Goes well with so many recipes!
Abi Guna says
Agree. Thanks for your feedback !
Courtney says
I've got a couple of sweet pepper plants in the garden so this will be perfect!
Abi Guna says
This is my goto recipe with sweet peppers. Do try and let me know how they turn out:)
Tina says
Roasted peppers are my favorite! Thanks for the recipe!!!
Abi Guna says
I am so glad you love the recipe, thank you so much!
Madhu says
These look amazing! Would they still taste good if I made them a day ahead and served them cold? Planning a summer get-together and trying to prep early!
Abi Guna says
Absolutely! You can make this recipe ahead of time and serve it later or the next day 🙂
Eva says
This looks amazing, I can’t wait to make it! Thanks for the great recipes.
Abi Guna says
Is't so fun and easy to make this recipe? Let me know how they turn out:)
Abi Guna says
One of the BEST sides/appetizer you ever make! My abosolute favorite way of enjoying the sweet peppers!