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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.

  • servings: 4
Photography: Christopher Baker

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. Step 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. Step 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.

Source
Whole Living, March 2012