Roasted Carrots, Orange, and Sweet Peppers With Goat Cheese and Hazelnuts

Have you ever tasted sunshine? Besides picking strawberries and popping them in your mouth still warm from sunlight, this dish comes closest. These flavors go SO perfectly together I can't help but make sound effects and have a verbal spasm of whoas, oh my gods, wows, and jeez...
The fresh citrus, sweet peppers and carrots, toasted hazelnuts, and creamy goat cheese bring out the best in each other.

INGREDIENTS (to serve 4 as appetizer)

• 2 bell peppers, cut in half and membranes removed
• 6 medium carrots halved
• 2 tablespoons olive oil, plus a little more for drizzling
• A little sea salt and pepper for taste
• 1 orange- peel and pith removed, thinly sliced
• 1/4 cup fresh goat cheese
• 1/4 cup toasted hazelnuts, chopped (toast them by mixing them around in a skillet over medium heat for about 8 minutes or until they're fragrant and golden. Put them in a dry dish towel and rub together to remove skins.)
• 1 tablespoon sherry vinegar

 

INSTRUCTIONS

 

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 for about 20 minutes, flipping once.
   
   
   
   
   
   
2. Arrange roasted carrots and peppers with the citrus on a platter. Top with crumbled goat cheese and hazelnuts.
    
3. Whisk vinegar and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over vegetables.