Roasted Bell Peppers with Honey and Almonds
Elevate your next meal with the enticing flavors of Roasted Bell Peppers with Honey and Almonds—a vibrant and nutritious dish that's as beautiful as it is delicious. This easy-to-make recipe showcases sweet and smoky red and yellow bell peppers roasted to perfection, then drizzled with a luscious honey-olive oil glaze that perfectly complements their caramelized edges. Topped with golden toasted almonds for a satisfying crunch and a sprinkle of fresh parsley for a burst of herbaceous freshness, this dish is a delightful balance of sweet, savory, and nutty flavors. With just 10 minutes of prep time and minimal ingredients, it's the ideal side dish or appetizer for any occasion. Serve warm or at room temperature for a versatile, crowd-pleasing treat that's both healthy and irresistibly flavorful! Perfect for highlighting seasonal vegetables, this recipe is a must-try for fans of Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 3 large red bell peppers
- 2 large yellow bell peppers
- 3 tablespoons olive oil
- 2 tablespoons honey
- 1 quarter cup sliced almonds
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the red and yellow bell peppers, cut them in half lengthwise, and remove the seeds and stems.
Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the halved bell peppers cut-side down on the sheet.
Roast the peppers in the preheated oven for 20 minutes, or until the skins are blistered and slightly charred.
While the peppers are roasting, heat a dry skillet over medium heat and toast the sliced almonds until lightly golden, about 2-3 minutes. Remove from heat and set aside.
Mince the garlic cloves and chop the fresh parsley finely.
Once the peppers are done roasting, remove them from the oven and let them cool for 5 minutes. Peel off the charred skins (they should slide off easily).
Cut the peeled peppers into thick strips and transfer them to a serving platter.
In a small bowl, whisk together the olive oil, honey, minced garlic, salt, and black pepper.
Drizzle the honey-olive oil mixture evenly over the roasted bell pepper strips.
Sprinkle the toasted almonds on top and garnish with chopped parsley.
Serve warm or at room temperature as a side dish or light appetizer.
Nutrition Facts
Calories |
982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.3 g | 79% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1215 mg | 53% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 70.5 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2318 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
