Ina Garten Balsamic Roasted Baby Peppers

Ina Garten’s Balsamic Roasted Baby Peppers is made with baby sweet peppers, olive oil, kosher salt, black pepper, fresh thyme, and aged balsamic vinegar. This delicious Balsamic Roasted Baby Peppers recipe creates a tasty side dish that takes about 30 minutes to prepare and can serve up to 6 people.

This Balsamic Roasted Baby Peppers Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• 2 pounds (900g) baby sweet peppers, mixed colors
• 4 tablespoons (60ml) good olive oil
• 2 teaspoons kosher salt (or sea salt)
• 1 teaspoon freshly ground black pepper
• 2 sprigs fresh thyme
• 3 tablespoons (45ml) aged balsamic vinegar (e.g., Villa Manodori)

How To Cook Balsamic Roasted Baby Peppers:

1. Preheat Oven: Set the oven to 400°F (200°C).
2. Prepare Peppers: Arrange the whole baby peppers, including the stems, in a single layer in a large ceramic baking dish or two smaller ones.
3. Season: Drizzle with 4 tablespoons (60ml) olive oil, then sprinkle with 2 teaspoons kosher salt and 1 teaspoon black pepper. Toss to coat.
4. Add Thyme: Place the sprigs of fresh thyme on top of the peppers.
5. Roast: Bake for 20 to 25 minutes until peppers are starting to brown but not blackened. Discard the thyme sprigs.
6. Finish: While hot, drizzle with 3 tablespoons (45ml) aged balsamic vinegar. Adjust seasoning if needed.
7. Serve: Enjoy warm or at room temperature.

Recipe Tips

• Use Fresh Peppers: For the best flavor, choose firm, vibrant baby sweet peppers. Avoid any that are wrinkled or soft.
• Check for Even Roasting: Arrange the peppers in a single layer to ensure they roast evenly. Avoid overcrowding the dish.
• Adjust Salt and Pepper: Season the peppers generously but taste after roasting. You can always add more salt or pepper if needed.
• Drizzle Vinegar While Hot: Add the balsamic vinegar to the peppers while they are still hot to help it soak in and enhance the flavor.
• Serve at Room Temperature: Allow the peppers to cool slightly before serving. They are delicious warm or at room temperature.

How To Store & Reheat Leftovers

• Refrigerate: Allow the leftover peppers to cool to room temperature. Then, place them in an airtight container and store in the fridge for up to 4 days.
• Reheating: Reheat your oven to 350°F (175°C). Place leftovers Balsamic Roasted Baby Peppers on a baking sheet and heat for about 10 minutes, or until warmed through. Avoid microwaving, as it can make them soggy.

Nutrition Facts

Serving Size: 1/6 of recipe

• Calories: 120
• Total Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 250mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 2g

Try More Ina Garten Recipes:

• Ina Garten Asparagus Cacio e Pepe
• Ina Garten Roasted Cauliflower With Lemon & Capers
• Ina Garten Roasted Broccolini & Cheddar
• Ina Garten Seared Salmon With Spicy Red Pepper Aioli
• Ina Garten Artichoke And Leek Bread Pudding