Roasted Baby Peppers with Arlotta Balsamic Vinegar

Preheat the Oven: Heat your oven to 450ºF convection. If you don’t have a convection setting, no worries—your peppers might just take a bit longer to roast.

Prepare the Peppers: Place the mixed baby peppers in a 9×13-inch pan or something similar. Avoid using a sheet pan, as it may not provide the ideal roasting environment.

Season the Peppers: Sprinkle the kosher salt over the peppers. Drizzle with the Arlotta Hot pepper extra-virgin olive oil and Arlotta balsamic vinegar. Toss the peppers in the pan to ensure they are evenly coated with the seasoning and liquids.

Roast the Peppers: Transfer the pan to the oven and cook for 15 to 25 minutes. Start checking the peppers at the 15-minute mark, as roasting times can vary based on your oven and the type of pan you’re using.

Check for Doneness: The peppers should look blistered, with some nice dark spots, and slightly wrinkled and collapsed. They shouldn't be charred like peppers roasted for peeling, but they should have a good, roasted appearance.

Serve the Peppers: Remove the peppers from the oven and transfer them, along with all their juices, to a serving platter. Taste one and, if desired, sprinkle with additional flaky sea salt. Serve the peppers immediately or at room temperature.