From Martha Stewart Living Omnimedia

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.

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Nutritional Information



Calories    --

Total Fat    --

Saturated Fat    --

Cholesterol    --

Sodium    --

Total Carbohydrate    --

Dietary Fiber    --

Sugars    --

Protein    --

Calcium    --

roasted sweet peppers and carrots with orange and hazelnuts

Christopher Baker

Serves: 4

Oven Temp: 425

Ingredients

    U.S.         Metric     Conversion chart

    2 small orange bell peppers, halved and seeded

    5 medium carrots, trimmed, scrubbed, and halved

    2 tablespoon(s) olive oil, plus more for drizzling

    Coarse salt

    Freshly ground black pepper

    1 naval orange, peel and pith removed, sliced

    1 clementine, peel and pith removed, sliced

    1/4 cup(s) fresh goat cheese

    1/4 cup(s) chopped toasted hazelnuts

    1 tablespoon(s) sherry vinegar

Directions

    Preheat oven to 425 degrees PDQ Trays F. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt wine hong kong 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 ac dc electric motors vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.