Martha Stewart


9
4
What's This?
Serving size 4

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.

Ingredients

2 small orange bell peppers, halved and seeded5 medium carrots, trimmed, scrubbed, and halved2 Tbsp olive oil, plus more for drizzling Coarse salt and freshly ground black pepper1 navel orange, peel and pith removed, sliced1 clementine, peel and pith removed, sliced¼ cup fresh goat cheese¼ cup toasted hazelnuts, chopped1 Tbsp sherry vinegar

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 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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Tags: Lunch, Salad, Side Dish, Appetizer, Healthy, Vegetarian, Bell Pepper, Carrot, Cheese, Nut

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