If you are looking for a super simple, crowd-pleasing side dish or appetizer, look no further: these balsamic-roasted mini peppers take no time to assemble, and they never fail to elicit anything but rave reviews. In addition to being easy and delicious, they are visually stunning, making them perfect for entertaining.

  • Featured review

    “Wow! This recipe is fantastic! I used to avoid mini peppers because they were too tedious to prepare. But I have now made this recipe three times in the last three weeks. We LOVE these!!”
    – Jane
    Read more reviews
Bowl of just-roasted balsamic mini peppers.

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.

PS: Another favorite, crowd-pleasing pepper recipe: Veggie-Loaded Stuffed Bell Peppers

How to Make Balsamic Roasted Mimi Peppers, Step by Step

Place peppers in a 9×13-inch pan or similar dish:

uncooked peppers in 9x13-inch pan

Dress them with olive oil, balsamic, and salt.

A pan of peppers dressed in olive oil, balsamic, and salt.

Roast until blistered and collapsed to your liking.

A 9x13-inch pan filled with just-roasted peppers.

That’s it! Truly these could not be simpler.

A pan of just-roasted balsamic peppers.

Or more delicious. Serve immediately or at room temperature.

A bowl of just-roasted peppers.

I love these as a side dish or as an hors d’oeuvre with bread and cheese.

A plate of roasted peppers, cheese, and sourdough.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Bowl of just-roasted balsamic mini peppers.

4-Ingredient Balsamic Roasted Mini Peppers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 75 reviews

Print Recipe
Save Recipe

Description

If you are looking for a super simple, crowd-pleasing side dish or appetizer, look no further: these balsamic-roasted mini peppers take no time to assemble, and they never fail to elicit anything but rave reviews. In addition to being easy and delicious, they are visually stunning, making them perfect for entertaining.

Notes: 

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 snugly. I find a 9×13-inch pan to be perfect for 1.5 lbs. of mini peppers, but a slightly larger or smaller pan will work well, too.

Ingredients

  • 1.5 lbs. mixed baby peppers
  • 1 teaspoon kosher salt
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar

Instructions

  1. 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.
  2. 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.
  3. 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