Are you guys ready for this one? The most amazing and versatile appetizer ever. Wait …it’s actually delicious as a side dish, too. Enjoy it any way you like. And often. It’s ready in 30 minutes with just five minutes of prep time. And did I mention that you will need just four ingredients? Okay, it’s five with the optional herb garnish. You can’t go wrong with this one, folks.
Full credit for this recipe must go to Alexandra Stafford of Alexandra Cooks. As she states on her blog … “The beauty of this pepper recipe is that you don’t have to do any prep — no stemming, no seeding, no peeling. You simply dress, roast, and serve. It’s kind of a miracle.”
The tighter the peppers fit in the pan, the better. That way the balsamic vinegar won’t reduce too quickly and burn on the pan.
If you like your food on the spicy side, sprinkle on some red pepper flakes before roasting. Just a thought.
Enjoy these beauties right from the oven or later, at room temperature. They’re delicious served as a side dish with your favorite grilled meat or fish. Or, better yet, include them in your next antipasti tray next to some sliced cheese. Be sure to include lots of crunchy bread so you don’t waste a drop of that awesome juice.
balsamic roasted mini-peppers
Based on a recipe by Alexandra Stafford of AlexandraCooks.com
- 1 1/2 pounds multi-colored sweet mini-peppers
- 1/4 cup extra-vrigin olive oil
- 3 tablespoons good-quality balsamic vinegar
- 1 teaspoon kosher salt
- several sprigs fresh thyme, for garnish (optional)
Heat the oven to 450ºF 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 baking dish. A sheet pan is not recommended because the balsamic can reduce too quickly and burn.. Coat the peppers with the olive oil, and balsamic vinegar. Season with the salt and toss to coat.
Transfer the pan to the oven and cook for 15 to 25 minutes. Start checking at the 15 minute mark — every oven is different, and depending on the pan you are using the peppers may need more or less time. 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 the peppers from the oven and transfer them along with all of their juices to a serving platter. Taste for seasoning; sprinkle with more salt if desired. Garnish with optional thyme sprigs. Serve immediately or at room temperature.