4-Ingredient Balsamic Roasted Peppers

Last updated on March 22nd, 2026

My favourite thing about this 4-Ingredient Balsamic Roasted Peppers recipe is that there is minimal (and I mean almost ZERO) prep involved. Well, that and the fact that they taste like summer on a plate. All you have to do is season, toss and roast (or even grill) them and you’ll have a simply delicious snack or side that presents beautifully.

I’ve said it before, roasting is my favourite way to prepare almost any vegetable. I just love those smoky, blistered edges and jammy, tender centres. A mostly hands-off affair, it’s pretty hard to beat. In just 30 minutes, you can have a delicious appetizer, snack or side dish that’s perfect for grazing or to serve alongside any grilled main.

Ingredients you’ll need to make these 4-ingredient Balsamic Roasted Peppers

• 1½ lbs (700 grams) mini sweet peppers
• Extra-virgin olive oil
• Balsamic vinegar
• Kosher or fine sea salt

That’s all it takes to make the magic happen.  

Here’s how they come together

First, place whole peppers, including the stems, in a 9×13-inch glass baking dish.

Next, drizzle them with olive oil and balsamic vinegar, season with salt and toss.

Roast for 25 minutes until they’re bubbling, blistered and tender.

Remove from oven and serve or let cool and store, sealed, in the refrigerator.

Tips for roasting mini peppers

While I LOVE the charred edges that come with roasting sweet peppers on a sheet pan, for this recipe you’ll want to use a deep baking dish. This will prevent them from drying out too quickly, and create space for the oil, vinegar and the peppers’ natural juices to form a glaze-like sauce that will keep the peppers nice and moist. The sauce will also be there, ready and waiting for dipping with your favourite crusty bread.

Incredibly versatile, there are so many ways to enjoy these 4-ingredient Balsamic Roasted Peppers. Serve them as a side with grilled fish or a vegetarian main, as part of a snack board with your favourite cheeses or in sandwiches and burgers!

Try this Roasted Red Pepper Hummus or this Creamy Roasted Red Pepper Soup next.

If you make this recipe, please tag me on Pinterest or Instagram so I can see! 

And of course, feel free to leave any questions, comments or reviews. This is the best place to reach me, and I’d love to hear from you!

4-Ingredient Balsamic Roasted Peppers

In just 30 minutes, you can have a delicious appetizer, snack or side dish that's ideal for grazing or to serve alongside any grilled main. Perfect for dipping with your favourite crusty bread!

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Prep Time:5 minutes mins

Cook Time:25 minutes mins

Total Time:30 minutes mins

Course: Appetizer, Side Dish, Snack

Keyword: balsamic, mini peppers, roasted

Servings: 4 or more if served as a condiment

Author: Kerry

Equipment

• 9×13-inch (3 Qt) glass baking dish

Ingredients

• 1½ lbs mini sweet peppers, mixed colours
• ¼ cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 1 teaspoon kosher or fine sea salt

US Customary – Metric

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Instructions

• Preheat oven to 450ºF (230ºC).
• Wash, dry then place whole peppers, including the stems, in a 9×13-inch baking dish.
• Drizzle with olive oil and balsamic vinegar, season with salt and toss, then space them out into a single layer.
• Roast for 25 minutes, turning halfway through, just until they’re bubbling, blistered and tender. They’ll continue to soften even once you’ve removed them from the oven.
• Taste and season with flaky salt if desired. Serve immediately or at room temperature.

Notes

Storage: Once the peppers have cooled completely, transfer them together with the oil and juices to a sealable jar. Peppers will keep well in the fridge for up to 2 weeks. Bring to room temperature before serving.