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Roasted sweet peppers and carrots with orange and hazelnuts

SERVINGS
Serves 4. Servings
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SERVINGS
Serves 4. Servings
RATE THIS RECIPE
(0)

Ingredients

  • 2 small orange bell peppers, halved and seeded
  • 5 medium carrots, trimmed, scrubbed, and halved
  • 2 tablespoon olive oil, plus more for drizzling
  • 1 tablespoon navel orange, peel and pith removed, sliced
  • 1/4 cup fresh goat cheese
  • 1/4 cup toasted hazelnuts, chopped
  • 1 tablespoon sherry vinegar
  • Preparation

    Baking Directions:

    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. Arrange roasted carrots and peppers with the oranges on a platter.

    Top with goat cheese and hazelnuts.

    Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper.

    Drizzle over vegetables.