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Balsamic Roasted Mini Peppers

roasted red peppers

Easy to make and flavorful these roasted peppers can go along with any meal. Serve with meat or fish or just eat as a snack.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 2 lb. multicolored sweet mini bell peppers
  • 1 red onion, diced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoon balsamic vinegar
  • 1 tablespoon dried rosemary
  • 1 teaspoon garlic powder
  • kosher salt to taste
  • 1 teaspoon Dijon mustard (optional)


Preheat oven to 430 F.

Cut larger mini peppers in half, leaving the smaller ones whole. Arrange peppers in a 3 qt. rectangular dish and drizzle with olive oil , vinegar, and Dijon mustard. Add rosemary, garlic powder, and salt and  toss until peppers are nicely coated. Bake for 35-40 minutes.