Roasted Sweet Peppers and Carrots with Orange and Hazelnuts Recipe

Name: Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small orange bell peppers; 5 medium carrots; 2 tbsp. olive oil; Coarse salt; Freshly ground black pepper; 1 naval orange; 1 clementine; 1/4 c. fresh goat cheese; 1/4 c. chopped toasted hazelnuts; 1 tbsp. sherry vinegar

Servings: persons

2 small orange bell peppers
5 medium carrots
2 tbsp. olive oil
Coarse salt
Freshly ground black pepper
1 naval orange
1 clementine
1/4 c. fresh goat cheese
1/4 c. chopped toasted hazelnuts
1 tbsp. sherry vinegar

1
Preheat oven to 425 degrees F. On a rimmed baking sheet, drizzle peppers and carrots with olive oil and season with salt and pepper.
2
Roast, flipping once, until golden brown and tender, about 20 minutes.
3
Arrange roasted carrots and peppers with the citrus on a platter.
4
Top with crumbled goat cheese and hazelnuts.
5
Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper.
6
Drizzle over vegetables.
7
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8
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189

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small orange bell peppers, 5 medium carrots, 2 tbsp. olive oil, Coarse salt, and more.

Yes, Roasted Sweet Peppers and Carrots with Orange and Hazelnuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts

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