Description
Roasted mini sweet peppers with balsamic glaze.
Ingredients
Scale
- 1 pound mini sweet peppers
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and slice the mini sweet peppers in half, removing seeds.
- In a bowl, mix olive oil, balsamic vinegar, salt, and pepper.
- Add the peppers to the bowl and toss to coat.
- Spread the peppers on a baking sheet.
- Roast in the oven for 20-25 minutes until tender.
- Remove from the oven and serve warm.
Notes
- Adjust seasoning to taste.
- Try adding garlic for extra flavor.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Balsamic Roasted Mini Sweet Peppers, roasted peppers, appetizer