Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
2 small orange bell peppers, halved and seeded
5 medium carrots, trimmed, scrubbed, and halved
2 tablespoons olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper
1 navel orange, peel and pith removed, sliced
1 clementine, peel and pith removed, sliced
1/4 cup fresh goat cheese
1/4 cup toasted hazelnuts, chopped
1 tablespoon sherry vinegar
1Preheat oven to 425 degrees. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper. Roast, flipping once, until golden brown and tender, about 20 minutes.
2 Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.