Description
Delightfully tender and caramelized, Roasted Mini Carrot Peppers offer a burst of sweet and tangy flavor with a hint of garlic and fresh herbs. This simple yet flavorful roasted vegetable side is perfect for enhancing any meal, made with wholesome ingredients and ready in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 pound mini carrot peppers
Seasoning & Dressing
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh basil or parsley, chopped
- Juice of 1 lemon
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare Peppers: Rinse the mini carrot peppers thoroughly under cold water to clean them, then slice each pepper in half lengthwise for even roasting.
- Make Seasoning Mix: In a mixing bowl, combine the extra virgin olive oil, minced garlic, chopped fresh herbs (basil or parsley), lemon juice, salt, and pepper. Mix well to create a flavorful marinade.
- Coat Peppers: Toss the halved mini carrot peppers in the seasoning mixture until they are evenly coated, ensuring every piece absorbs the flavors.
- Roast Peppers: Arrange the seasoned peppers cut side up on the prepared baking sheet. Roast in the preheated oven for 15-20 minutes, or until they become tender and caramelized, developing a rich, roasted taste.
- Serve: Remove from oven and allow the roasted peppers to cool slightly. Serve warm or at room temperature as a delicious side dish or appetizer.
Notes
- Use parchment paper on the baking sheet to prevent sticking and for easy cleanup.
- Feel free to swap basil with parsley or a mix of fresh herbs according to your preference.
- Adjust roasting time slightly if you prefer softer or crisper peppers.
- This dish pairs well with grilled meats, salads, or as part of a vegetable platter.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
