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Fresh slices of citrus give a jolt of energy to roasted peppers and carrots while also complementing their natural sweetness.

Whole Living, March 2012

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Credit: Christopher Baker

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Servings:
4
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Ingredients

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Directions

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  • 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.

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  • 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.

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