Roasted Sweet Peppers and Carrots with Orange and Hazelnuts

Published: Mar 14, 2014

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Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness. Goat cheese adds a satisfying creamy tang, but sherry vinegar is the real secret weapon here, bringing out the floral notes of the fruit.

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Ingredients

2 small orange bell peppers
5 medium carrots
2 Tbsp. olive oil
Coarse salt
Freshly ground black pepper
1 naval orange
1 clementine
1/4 cup fresh goat cheese
1/4 cup chopped toasted hazelnuts
1 Tbsp. sherry vinegar

Directions

1. Step 1Preheat oven to 425 degrees F. 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. Step 2Arrange 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.
  
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