Say hello to your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. 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.
My mother, who learned this recipe from cousin Kristina , makes these often for company, and I’m telling you, you soon will be, too.
Let me sing their praises a little bit more:
The Magic of Balsamic-Roasted Mini Peppers
- Fewer than 5 minutes of prep .
- Delicious flavor : charred and sweet with the right amount of sharpness thanks to the balsamic.
- Versatile : They can be served as a side dish or as an hors d’oeuvre.
- Amenable : They can be served piping hot or at room temperature.
- Colorful/Appealing/Stunning .
- Juicy . As they collapse, they release juices that mingle with the olive oil and balsamic and unite to form an incredibly tasty sauce, which you can sop up with bread or use to dress other things — I really love serving these peppers aside these black lentils and spooning the two together as I eat.
Let me know if you make them or if YOU have any party tricks up your sleeve.
PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers
Here’s the play-by-play: Place peppers in a 9×13-inch pan or similar dish:
Dress them with olive oil, balsamic, and salt.
Roast until blistered and collapsed to your liking.
Serve immediately or at room temperature.
Serve as a side dish or as an hors d’oeuvre with bread and cheese.
Description
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 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
- 1.5 lbs. mixed baby peppers
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 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 something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer 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 peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Say hello to your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. 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.
My mother, who learned this recipe from cousin Kristina , makes these often for company, and I’m telling you, you soon will be, too.
Let me sing their praises a little bit more:
The Magic of Balsamic-Roasted Mini Peppers
- Fewer than 5 minutes of prep .
- Delicious flavor : charred and sweet with the right amount of sharpness thanks to the balsamic.
- Versatile : They can be served as a side dish or as an hors d’oeuvre.
- Amenable : They can be served piping hot or at room temperature.
- Colorful/Appealing/Stunning .
- Juicy . As they collapse, they release juices that mingle with the olive oil and balsamic and unite to form an incredibly tasty sauce, which you can sop up with bread or use to dress other things — I really love serving these peppers aside these black lentils and spooning the two together as I eat.
Let me know if you make them or if YOU have any party tricks up your sleeve.
PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers
Here’s the play-by-play: Place peppers in a 9×13-inch pan or similar dish:
Dress them with olive oil, balsamic, and salt.
Roast until blistered and collapsed to your liking.
Serve immediately or at room temperature.
Serve as a side dish or as an hors d’oeuvre with bread and cheese.
Description
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 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
- 1.5 lbs. mixed baby peppers
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 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 something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer 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 peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Say hello to your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. 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.
My mother, who learned this recipe from cousin Kristina , makes these often for company, and I’m telling you, you soon will be, too.
Let me sing their praises a little bit more:
The Magic of Balsamic-Roasted Mini Peppers
- Fewer than 5 minutes of prep .
- Delicious flavor : charred and sweet with the right amount of sharpness thanks to the balsamic.
- Versatile : They can be served as a side dish or as an hors d’oeuvre.
- Amenable : They can be served piping hot or at room temperature.
- Colorful/Appealing/Stunning .
- Juicy . As they collapse, they release juices that mingle with the olive oil and balsamic and unite to form an incredibly tasty sauce, which you can sop up with bread or use to dress other things — I really love serving these peppers aside these black lentils and spooning the two together as I eat.
Let me know if you make them or if YOU have any party tricks up your sleeve.
PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers
Here’s the play-by-play: Place peppers in a 9×13-inch pan or similar dish:
Dress them with olive oil, balsamic, and salt.
Roast until blistered and collapsed to your liking.
Serve immediately or at room temperature.
Serve as a side dish or as an hors d’oeuvre with bread and cheese.
Description
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 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
- 1.5 lbs. mixed baby peppers
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 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 something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer 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 peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Say hello to your new favorite party trick: 4-ingredient balsamic-roasted mini peppers. 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.
My mother, who learned this recipe from cousin Kristina , makes these often for company, and I’m telling you, you soon will be, too.
Let me sing their praises a little bit more:
The Magic of Balsamic-Roasted Mini Peppers
- Fewer than 5 minutes of prep .
- Delicious flavor : charred and sweet with the right amount of sharpness thanks to the balsamic.
- Versatile : They can be served as a side dish or as an hors d’oeuvre.
- Amenable : They can be served piping hot or at room temperature.
- Colorful/Appealing/Stunning .
- Juicy . As they collapse, they release juices that mingle with the olive oil and balsamic and unite to form an incredibly tasty sauce, which you can sop up with bread or use to dress other things — I really love serving these peppers aside these black lentils and spooning the two together as I eat.
Let me know if you make them or if YOU have any party tricks up your sleeve.
PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers
Here’s the play-by-play: Place peppers in a 9×13-inch pan or similar dish:
Dress them with olive oil, balsamic, and salt.
Roast until blistered and collapsed to your liking.
Serve immediately or at room temperature.
Serve as a side dish or as an hors d’oeuvre with bread and cheese.
Description
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 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
- 1.5 lbs. mixed baby peppers
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 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 something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer 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 peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Description
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 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but something a little bit larger or slightly smaller will work well, too.
- 1.5 lbs. mixed baby peppers
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 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 something similar, see notes above (a sheet pan is not recommended). Season with salt, olive oil, and balsamic and toss to coat.
- Transfer 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 peppers from the oven and transfer them and all of their juices to a serving platter. Taste one. Sprinkle with more flaky seas salt (or other) if desired. Serve immediately or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Oven
- Cuisine: American
Find it online : https://alexandracooks.com/2019/06/14/dinner-party-balsamic-roasted-mini-peppers/
When a one-pot dinner or one-bowl dessert materializes without a hitch, it feels like a miracle: One vessel to clean, mission accomplished, win win.
It’s a wonder we cook anything unless it falls into the one-pan genre?
Below are 18 of my favorite one-pot wonders. These are mostly savory recipes but I’ve included three sweets as well, each of which I rely on heavily for various reasons: one-bowl buttermilk pancakes (weekend breakfasts), one-bowl orange-ricotta pound cake (holidays, gift giving), one-bowl buttermilk birthday cake (every. single. birthday).
Friends, what are your favorite one-pot dishes? Let me know! You can never have too many.
Savory One-Pot Wonders
One-Pot Chicken with Sherry Vinegar Sauce
One-Pot Lentil Soup: (Long-time favorite.)
One-Pan Baked Ziti
One-Pan Chicken with Potatoes and Tarragon
Stewy Chickpeas with Tomatoes & Feta
One-Pan Pasta with Meat Sauce
Weeknight Chili
Slow Cooker Gigante Beans with Tomatoes & Pancetta
Sheet Pan Roast Chicken & Brussels Sprouts with Balsamic
Curried Lentils with Kale and Coconut
Chickpea Taco Bowls
One-Pan Bucatini with Leeks and Lemon
Slow-Cooker Butternut Squash and Apple Soup
Leblebi: Moroccan Chickpea Stew
Pantry Tomato Soup
Sweet One-Bowl Wonders
One-Bowl Buttermilk Pancakes
One-Bowl Orange-Ricotta Pound Cake
One-Bowl Buttermilk Birthday Cake
