Balsamic-Roasted Mini Peppers
Ingredients
The peppers
-
1.5
lbs
mixed baby peppers
The dressing
-
1
teaspoon
kosher salt
-
¼
cup
extra-virgin olive oil
-
3
tablespoons
balsamic vinegar
Instructions
- Preheat the oven to 450ºF convection.
- Place the peppers in a 9×13-inch pan and season with salt, olive oil, and balsamic vinegar, tossing to coat.
- Roast in the oven for 15 to 25 minutes, checking at the 15-minute mark until they are blistered to your liking.
- Remove from the oven and transfer the peppers and their juices to a serving platter.
- Taste and sprinkle with more salt if desired, then serve immediately or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
22g
Total carbohydrates
10g
Total protein
2g
Sodium
500mg
Cholesterol
0mg
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