Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Servings: 4
Ingredients:
2 small orange bell peppers, halved and seeded
5 medium carrots, trimmed, scrubbed, and halved
2 Tbsp 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
¼ cup fresh goat cheese
¼ cup toasted hazelnuts, chopped
1 Tbsp sherry vinegar
Directions:
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.
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.
Source: Whole Living, March 2012
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