Roasted Sweet Peppers and Carrots with Orange and Hazelnuts

• 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.
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orange bell peppers, carrots, olive oil, salt, freshly ground black pepper, orange, clementine, fresh goat cheese, hazelnuts, sherry vinegar

Taken from www.delish.com/recipefinder/roasted-sweet-peppers-carrots-orange-hazelnuts-recipe-mslo0314 (may not work)