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
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. 5 from 61 reviews 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.
