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FOUR INGREDIENT BALSAMIC ROASTED MINI-PEPPERS
Posted On: 2025-11-21 12:54:13
Ingredients:
680g mixed baby peppers
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons balsamic vinegar
Directions:
Heat the oven to 230c convection. (If you don’t have convection, don’t worry — your peppers may just take a little bit longer.) Place peppers in a 9×13-inch pan or something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
Transfer pan to the oven and cook for 15 to 25 minutes. Start checking at the 15 minute mark. Remove the peppers when they look blistered to your liking — they shouldn’t be charred the way peppers look when you want to roast and peel them, but they should have some nice dark spots, and they should look wrinkly and slightly collapsed — they’ll collapse more once you remove them from the oven.
Remove peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
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