I’m excited to share my Easy Roasted Mini Peppers from my Roasted Vegetable Recipes collection, which require no cutting, stemming or seeding and feature balsamic vinegar, olive oil and fresh garlic for an irresistible side or party appetizer.

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I can’t stop reaching for these Balsamic Roasted Mini Sweet Peppers, they’re bright, pop-in-your-mouth whole mini sweet peppers that somehow taste like a party. A whisper of balsamic vinegar gives each one a tang that makes you do a double take, like how did something so simple get so interesting.

I throw them on any tray and they vanish, they belong on my Sweet Pepper Recipes roundup and they’re always the first thing I bring to a table of Veggie Side Dishes. Honestly, they feel fancy but they’re not precious, and you will want more than one.

Ingredients

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Mini sweet peppers: Sweet, crunchy and colorful, high in vitamin C and fiber, add natural sweetness.
Balsamic vinegar: Tangy, slightly sweet, gives depth and mild acidity, helps balance the peppers.
Extra virgin olive oil: Brings richness and mouthfeel, healthy monounsaturated fats, helps roast and caramelize.
Garlic: Pungent and savory, adds umami and aroma, small protein boost.
Parmesan cheese: Salty, nutty finish, adds umami and richness, small amount ups calcium.
Fresh herbs (parsley or basil): Brightens dish, fresh herbal notes, adds vitamins and a pop of color.
Red pepper flakes (optional): Tiny heat bursts, adds warmth without overwhelming sweet peppers, contains capsaicin.
Kosher salt: Enhances natural flavors, balances sweetness, essential for proper seasoning.
Black pepper: Mild sharpness, earthy bite, complements sweetness and herbs in the roasted peppers.

Ingredient Quantities

1 1/2 to 2 pounds mini sweet peppers, whole

2 tablespoons extra virgin olive oil

1 1/2 tablespoons balsamic vinegar

3 garlic cloves, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon chopped fresh parsley or basil (optional)

2 tablespoons grated Parmesan cheese (optional)

How to Make this

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1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup.

2. In a large bowl whisk together 2 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 3 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you want heat.

3. Add 1 1/2 to 2 pounds whole mini sweet peppers to the bowl, toss with your hands or tongs until every pepper is well coated.

4. Spread peppers in a single layer on the prepared sheet, try not to crowd them so they roast instead of steam.

5. Roast for 18 to 22 minutes, shaking the pan or flipping peppers once halfway through, until skins are blistered and starting to char. If you want extra char, pop them under the broiler for 1 to 2 minutes but watch closely so they don’t burn.

6. Remove from oven and let peppers rest a couple minutes so they cool slightly and the garlic mellows.

7. Transfer to a serving bowl, drizzle a little extra balsamic if you like, then sprinkle with 1 tablespoon chopped fresh parsley or basil and 2 tablespoons grated Parmesan cheese if using.

8. Toss gently, taste and adjust salt or pepper, then serve warm or at room temperature as a side or appetizer.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil for easy cleanup
2. Large mixing bowl
3. Whisk
4. Measuring spoons
5. Tongs or clean hands for tossing
6. Chef knife and cutting board for mincing garlic and chopping herbs
7. Spatula or silicone scraper to spread and flip peppers
8. Small grater or microplane for Parmesan and a serving bowl

FAQ

Do I need to slice the peppers before roasting? A: No, roast them whole. They blister, collapse a bit and get sweeter that way. If you slice them they can dry out faster, so only cut if you need smaller pieces for a dish.

What oven temp and how long should I roast them? A: Preheat oven to 400°F and roast for about 20 to 25 minutes, stirring or shaking the pan once halfway through. If theyre really packed on the sheet give them a few extra minutes so they get some char.

Can I make these ahead and how do I store leftovers? A: Yes. Let cool, then store in an airtight container in the fridge for up to 4 days. You can freeze them up to 3 months but texture softens. Reheat gently so they dont get mushy.

I dont have balsamic, what can I use instead? A: Red wine vinegar or sherry vinegar work fine; add a tiny pinch of sugar to mimic balsamic sweetness. If you skip vinegar you still get good roasted flavor, but itll be less tangy.

Are mini sweet peppers spicy? A: No, theyre mild and sweet. The recipe calls for red pepper flakes optional, so add them only if you want a bit of heat.

How should I serve them? A: Lots of ways: toss into pasta or salads, pile on crostini with grated Parmesan, mix into grain bowls, use as a pizza topping, or just eat them warm as a side or snack.

Balsamic Roasted Mini Sweet Peppers Recipe Substitutions and Variations

Mini sweet peppers: swap with 3 to 4 bell peppers cut into 1 inch strips (roast a little longer) or use 1 to 1 1/2 pounds shishito or padrón peppers for a slightly different bite, they cook about the same.
Balsamic vinegar: replace with 1 tablespoon red wine vinegar plus 1 teaspoon honey or maple syrup for that sweet tang, or use apple cider vinegar if you want it brighter and less sweet.
Garlic cloves: use about 3/8 teaspoon garlic powder for 3 cloves, or 1 tablespoon roasted garlic puree for a mellow, sweeter garlic flavor.
Grated Parmesan: substitute Pecorino Romano or Asiago in equal amounts, or use 2 tablespoons nutritional yeast for a vegan, savory finish.

Pro Tips

1) Pat the peppers dry before tossing, they roast not steam when theres no extra water, and try to give each one some space on the pan so they blister properly.

2) Dont let the garlic go bitter, either add most of the minced garlic near the end of cooking or stir it in right after they come out so it stays mellow instead of burned.

3) For extra smokey char use a screaming hot cast iron or a very quick hit under the broiler, but watch em closely cause they can go from perfect to burnt in a blink.

4) Make ahead and storage hack: they actually taste better after a few hours in the fridge, store in an airtight container up to about 4 days and reheat briefly in a hot oven or eat cold on sandwiches, salads or crostini.

Balsamic Roasted Mini Sweet Peppers Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil for easy cleanup
2. Large mixing bowl
3. Whisk
4. Measuring spoons
5. Tongs or clean hands for tossing
6. Chef knife and cutting board for mincing garlic and chopping herbs
7. Spatula or silicone scraper to spread and flip peppers
8. Small grater or microplane for Parmesan and a serving bowl

Ingredients

1 1/2 to 2 pounds mini sweet peppers, whole
2 tablespoons extra virgin olive oil
1 1/2 tablespoons balsamic vinegar
3 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon chopped fresh parsley or basil (optional)
2 tablespoons grated Parmesan cheese (optional)

Directions

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper or foil for easy cleanup.
In a large bowl whisk together 2 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 3 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon red pepper flakes if you want heat.
Add 1 1/2 to 2 pounds whole mini sweet peppers to the bowl, toss with your hands or tongs until every pepper is well coated.
Spread peppers in a single layer on the prepared sheet, try not to crowd them so they roast instead of steam.
Roast for 18 to 22 minutes, shaking the pan or flipping peppers once halfway through, until skins are blistered and starting to char. If you want extra char, pop them under the broiler for 1 to 2 minutes but watch closely so they don't burn.
Remove from oven and let peppers rest a couple minutes so they cool slightly and the garlic mellows.
Transfer to a serving bowl, drizzle a little extra balsamic if you like, then sprinkle with 1 tablespoon chopped fresh parsley or basil and 2 tablespoons grated Parmesan cheese if using.
Toss gently, taste and adjust salt or pepper, then serve warm or at room temperature as a side or appetizer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.