4-Ingredient Balsamic Roasted Mini Sweet 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!
Equipment
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
Instructions
- Preheat oven to 450ºF (230ºC).
- Wash, dry then place whole peppers, including the stems, in a 9x13-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 sea 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.