Roasted mini peppers

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Meet your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. They roast at high heat and emerge blistered at the edges, tasting sweet but with the right amount of bite thanks to the balsamic. What I love about them is that because they are small, there's no peeling or seeding: just dress, roast, and serve. #peppers #simple #roasted #balsamic #summer #appetizer #sidedish Balsamic Appetizer, Mini Peppers Recipes, Pepper Dishes, Sweet Pepper Recipes, Mini Peppers, Mini Sweet Peppers, Stuffed Mini Peppers, Summer Appetizer, Vegetable Side

This is a recipe my mother has been making for years, and something she often makes for company because it is always well received. She learned about it from cousin Kristina, another source of all good things. Regarding the pan: A sheet pan is not recommended because the balsamic will reduce too quickly and burn. You want to use a pan that will fit the peppers snuggly. I find a 9x13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller…

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Wisedebbie
Meet your new favorite party trick: 4-ingredient roasted mini peppers. These peppers are dressed simply in olive oil, balsamic, and salt. They roast at high heat and emerge blistered at the edges, tasting sweet but with the right amount of bite thanks to the balsamic. These can be served as a side dish or an appetizer. What I love about them is that because they are small, there's no peeling or seeding. What's more, they can be served at room temperature, so don't be afraid to make them ahead Roasted Mini Peppers, Baby Peppers, Sweet Pepper Recipes, Mini Peppers, Mini Sweet Peppers, Stuffed Mini Peppers, Roasted Peppers, Peppers Recipes, Stuffed Sweet Peppers

This is a recipe my mother has been making for years, and something she often makes for company because it is always well received. She learned about it from cousin Kristina, another source of all good things. Regarding the pan: A sheet pan is not recommended because the balsamic will reduce too quickly and burn. You want to use a pan that will fit the peppers snuggly. I find a 9x13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller…

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Lara Malchow