Description
Ina Garten’s Balsamic Roasted Baby Peppers deliver a colorful Mediterranean-style side dish with sweet and tangy flavors. Honey-glazed peppers caramelize beautifully under high heat, creating a simple yet elegant accompaniment that elevates any main course with minimal effort.
Ingredients
Scale
Main Ingredients:
- 2 pounds (900g) baby sweet peppers, mixed colors
Seasonings:
- 2 teaspoons kosher salt (or sea salt)
- 1 teaspoon freshly ground black pepper
- 2 sprigs fresh thyme
Liquids and Oils:
- 4 tablespoons (60ml) good olive oil
- 3 tablespoons (45ml) aged balsamic vinegar (e.g., Villa Manodori)
Instructions
- Prepare the oven by heating it to 400°F (200°C), ensuring the rack is positioned in the center.
- Select a large ceramic baking dish or two smaller dishes that can accommodate the baby peppers in a single, uncrowded layer, keeping their stems intact.
- Generously coat the peppers with of extra virgin olive oil, ensuring each pepper is evenly glistening with the liquid.
- Sprinkle of kosher salt and of freshly ground black pepper over the peppers, gently tossing to distribute the seasonings uniformly.
- Delicately arrange fresh thyme sprigs across the surface of the seasoned peppers, allowing their aromatic essence to infuse during roasting.
- Slide the baking dish into the preheated oven and roast for 20 to 25 minutes, watching for a light golden-brown coloration without charring the peppers.
- Remove the thyme sprigs and discard them after roasting.
- While the peppers are still piping hot, drizzle of aged balsamic vinegar over them, creating a glossy, tangy finish.
- Taste and adjust the seasoning if necessary, adding a pinch of salt or pepper to enhance the flavor profile.
- Serve the roasted peppers either warm or at room temperature as a delightful side dish or appetizer.
Notes
- Capture Peak Freshness: Select baby sweet peppers bursting with color and firm texture, avoiding any soft or wrinkled specimens.
- Master Even Roasting: Spread peppers in a single layer to guarantee uniform caramelization and prevent steaming or uneven cooking.
- Balance Seasoning Carefully: Start with a light hand on salt and pepper, tasting after roasting to adjust flavors precisely to your preference.
- Maximize Vinegar Absorption: Splash balsamic vinegar over peppers immediately after roasting while they’re piping hot, allowing deep flavor penetration.
- Embrace Optimal Temperature: Let roasted peppers rest and cool slightly, enjoying their complex taste whether served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg