Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
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.
- 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
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.