Balsamic Roasted  Mini Peppers

Lightened up Healthy Green Bean Casserole made with fresh green beans, mushrooms, and a crispy parmesan topping! This crowd pleasing Thanksgiving classic is creamy and flavorful yet contains no canned soup.

What You Need

Preheat oven to 425 degrees F. Place bell peppers in a large 9×13 baking dish, drizzle with 2 tablespoon olive oil and toss with a spoon to coat evenly.


Sprinkle with salt and pepper, toss again and flatten into a single layer as much as possible. Bake for 25-30 minutes or until peppers are soft when pierced with a knife and have some blistered spots.


Remove from the oven, drizzle with 1 tablespoon of oil and 2 tablespoon balsamic vinegar, add garlic, and toss to coat.


Transfer to a serving platter along with juices and sprinkle with fresh basil and more finishing salt, if you wish.


Serve as a side dish, as an appetizer with bread and cheese or on top of crostini with whipped ricotta.



You can keep leftovers in an airtight container in the refrigerator for 4-5 days. Eat cold or you can reheat them in the microwave for a quick side.

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