Roasted Red Pepper Honey Butter
Okay, this is hardly a recipe—but sometimes the simplest dips, spreads, and sauces can completely transform a meal. Roasted Red Pepper Honey Butter is no exception. It’s sweet, smoky, and just a little bit savory—perfect for turning an everyday side or entrée into something magical.
If you’ve ever tasted the honey butter at a steakhouse—the kind that melts luxuriously over a warm, flaky roll—then you already know how irresistible this flavor combo can be. This version takes that buttery sweetness up a notch with roasted red pepper for a touch of warmth and depth.
The Ingredients
If you’re using high-quality ingredients, you’ll truly taste the difference. Start with softened salted butter (Kerrygold is a great choice) and golden honey (I love Ambrosia Honey Co. Golden Sunrise). Blend those with a freshly roasted red bell pepper for the perfect balance of sweet, smoky, and creamy.
The Method
The hardest part of this recipe is roasting the pepper—but it’s worth it for that rich, smoky flavor.
We have a fire pit with a grill grate, which gives the pepper a beautiful char, but you can achieve the same result using a grill or your oven broiler. Once charred, all that’s left is to blend the roasted pepper with softened butter and honey until smooth.
That’s it—super simple, minimal ingredients, and maximum flavor.
Helpful Tips
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If you’re short on time, use jarred roasted red peppers—just pat them dry before blending.
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For a whipped texture, use a stand mixer with a whisk attachment instead of an immersion blender
Pairings and Serving Ideas
This butter is amazing served warm on:
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Fresh sourdough or cornbread
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Grilled white fish or chicken
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Sweet potato biscuits or pancakes
Get creative
Try swapping the roasted red pepper for grilled apples, roasted sweet potatoes, or charred corn for a unique twist.
Roasted Red Pepper Honey Butter
Equipment
- Blender
Ingredients
- ½ cup salted butter 1 stick, preferably Kerrygold
- 1 medium red bell pepper
- 2 tablespoons honey plus extra for drizzling
- ½ teaspoons olive oil
Instructions
- Coat the bell pepper in olive oil and set aside. Remove butter from the fridge to soften.
- Roast the pepper until completely charred and softened inside (about 10 minutes). This can be done over a fire pit, gas grill, or under the oven broiler—turning occasionally for even charring.
- Allow the pepper to cool, then peel and chop into small pieces. (Tip: place it in a covered bowl to steam for 5 minutes—the steam helps the skin slip off easily.)
- Combine softened butter, chopped roasted pepper, and honey in a bowl. Blend with an immersion blender or pulse in a food processor until smooth.
- Transfer to a serving dish and drizzle with additional honey.
Notes
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
