I see you over there in the corner wondering if this week’s Recipe Monday will fit your diet. The answer is, yes. That is because we are all about real food, whole food ingredients, and whatever nature has to offer. Thus the ingredients for this recipe include just four ingredients, and you could gussy it up with a couple of added things. If you want to show off your cooking prowess, add some toasted almonds, goat cheese crumbles and drizzled honey. Sure, that would make seven ingredients, but it sure would make your diners swoon.
Four-Ingredient Balsamic Roasted Mini Peppers Recipe
Adapted from alexandracooks.com
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 450 degrees. Place peppers in a 9×13-inch pan or something similar, see notes below (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 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 sea salt (or other) if desired. Serve immediately or at room temperature.
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 pounds of mini peppers, but something a little bit larger or slightly smaller will work well, too.
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