Roasted Mini Peppers with Balsamic and Garlic (Oven-Baked)
These Roasted Mini Sweet Peppers are tender, caramelized, and bursting with natural sweetness. Made with just olive oil, garlic, and simple seasonings, they’re the perfect easy side dish or summer appetizer. Serve them warm, room temp, or cold — a colorful and healthy addition to any meal!
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.
