Roasted Sweet Peppers and Carrots with Orange and Hazelnuts

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Roasted Sweet Peppers and Carrots with Orange and Hazelnuts

Yields1 Serving
 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
1

Preheat 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.

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

1

Preheat 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.

Notes

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
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