Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Carrot, Recipe, Salads, Side Dishes, Sweet Pepper
March 29, 2017
Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Ingredients
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
Directions
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.
