Garlic-Roasted Mini Sweet Peppers
This flexible dish is simple yet so flavorful, thanks to the garlic, herbs and the perfect amount of roasting. It’s also flexible: Swap in 2 teaspoons of dried herbs if you don’t have fresh on hand.
6 Serving(s)
Ingredients
- 1 (24 oz.) pkg. sweet mini peppers, halved
- 1 Italian Herb Bomb, melted (see notes)
- 2 cloves garlic, minced
- 2 tbsp. chopped fresh basil, for garnish
- 2 tbsp. chopped fresh thyme, for garnish
Instructions
- Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
- In a large bowl, toss together sweet peppers with melted Parsley Herb Bomb and garlic. Season with salt and black pepper, if desired. Spread onto prepared sheet pan.
- Roast until peppers soften and begin to char slightly, 15–20 minutes. Serve garnished with basil and thyme.
Italian Herb Bomb
To make the Italian Herb Bomb (listed in the ingredient list), please see this recipe.
Nutrition Facts
97 Calories Per ServingFat: 5gSaturated Fat: 1gCholesterol: 0mgSodium: 63mgCarbohydrates: 11gFiber: 2gSugars: 5gProtein: 2gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe