Roasted Mini Peppers
Roasted Mini Peppers are petite, colorful gems perfect for salads, charcuterie boards, or to create a quick, flavor-packed meal!
Servings: 4
Ingredients
- 1 pound mini sweet peppers
- Olive oil as needed
- Salt and freshly ground black pepper to taste
- 8 cloves garlic halved
- 3 tablespoons balsamic vinegar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
Instructions
- Preheat oven to 425 degrees.
- Cut the peppers in half and remove the stem ends, seeds and white fleshy membrane. Place on a rimmed sheet pan.
- Drizzle with olive oil and season with a little salt and black pepper.
- Place in the oven and roast for 20-25 minutes or until softened and blackened in places. Stir once during the roasting process.
- Let cool. Transfer to a clean glass jar. Drizzle with balsamic vinegar, pack with halved garlic cloves, rosemary and thyme sprigs then fill with olive oil to cover.
- Refrigerate and use within 7-10 days.
Notes
- You can also use this marinade with full-size roasted sweet peppers. Roast, then peel and remove the seeds, cut into strips, and immerse in the marinade.
- Let the roasted mini peppers marinate in the flavorful herb, balsamic vinegar, and olive oil blend for two to three days before using.
- Keep refrigerated. If submerged in olive oil, the roasted mini peppers must stay refrigerated because of the raw garlic.
Nutrition
Serving: 1 | Calories: 50kcal | Carbohydrates: 11g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.01g | Sodium: 8mg | Potassium: 283mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3600IU | Vitamin C: 149mg | Calcium: 26mg | Iron: 1mg