I love to prepare these balsamic roasted mini peppers at the beginning of my week to add to my meals. They’re so easy to make and taste delicious on a burrata sandwich, in a salad or as a side with your favorite protein.
Mini colored peppers get roasted with some olive oil and salt, then sliced and tossed with a drizzle of balsamic glaze. The peppers come out so soft and sweet, and are the perfect addition to so many meals.
Lately I’ve been so into burrata sandwiches, mainly because of the summer heat and not wanting to turn on my oven. These balsamic peppers pair so well with a toasted ciabatta loaf, creamy burrata, fresh greens and avocado.
It’s been my go-to lunch for the past couple of weeks!
What you’ll need to make roasted peppers
This recipe comes together so easily and with only a handful of ingredients. Here’s what you’ll need:
- Colored mini peppers– I prefer using mini peppers for this recipe because I find them to be sweeter, and they roast a lot quicker
- Balsamic glaze– balsamic glaze is a pantry staple of mine. It’s a sweeter, cooked down form of balsamic vinegar, making it the perfect addition to these roasted peppers
- Olive oil- I love using an extra-virgin olive oil for the best flavor
- Salt
- Fresh basil to garnish
How to make roasted peppers
- Cut the stems off of the peppers and toss them with olive oil and salt
- Line them up on a sheet-pan, then roast the peppers on 400 F for about 10-15 minutes. Set them under the broiler for another 2-3 minutes to char
- Immediately after removing them from the oven, add the peppers to a container or ziplock bag. Seal the container and let the peppers rest for 10 minutes to steam and soften
- Once soft, slice the peppers into thin strips and mix with balsamic glaze and extra salt as needed
Ways to serve balsamic roasted mini peppers
Add them to a sandwich
My favorite way to serve these peppers is in a sandwich or wrap with fresh arugula or microgreens, avocado, burrata or mozzarella and jalapenos
With a side of protein
These peppers make the perfect side dish to pair with a grilled piece of chicken or salmon for a light and fresh weeknight dinner
On a cheese board
Plate the peppers in a little ramekin and add them to your next cheese platter topped with a drizzle of balsamic and fresh chopped basil
This recipe can be made up to a week in advance and enjoyed all week long in so many ways. I can’t wait for you guys to try it!
More easy recipes to try:
Chopped Tuna Salad
Basil Whipped Feta with Pan-seared Zucchini
Smashed Potato Salad
Balsamic Roasted Peppers
Ingredients
- 1 lb colored mini peppers, stem removed
- Olive oil, about 2 tbsp
- Balsamic glaze, about 1 tbsp
- Salt
- Fresh basil, to top
Directions
- Preheat the oven to 400 F
- Slice the stems off of the peppers and line them up on a sheet-pan or baking dish. I left the seeds in, but you can deseed them if preferred.
- Drizzle the peppers with some olive oil and salt. Roast for about 10-15 minutes on the top rack, until the peppers are charred. Set them under the broiler for another 2-3 minutes. Roast time will depend on your oven and baking dish used. They should be blistered before broiling
- Remove the peppers from the oven and add them directly to a container or ziplock bag and seal the bag. Let them sit for 10 minutes to soften
- Slice the peppers into strips then toss with a drizzle of balsamic glaze and salt as needed. Top with chopped basil
- Keep stored in an airtight container for up to 1 week.
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