Balsamic Roasted Baby Peppers

Preheat the oven to 400 degrees.

Place the whole peppers, including the stems, in a single layer in a large ceramic baking dish. Drizzle with olive oil, sprinkle with 2 tsp salt and 1 tsp pepper and toss well. Lay the two sprigs of thyme on top and roast for 20 to 25 minutes until the peppers start to brown but are not blackened. Discard the thyme sprigs.

While still hot, drizzle the peppers with 3 tbl of balsamic vinegar and season to taste. Serve warm or at room temperature.