This Roasted Sweet Peppers and Carrots with Orange and Hazelnuts is a vibrant, nutrient-packed side dish that brings together the sweetness of roasted veggies, the bright citrus flavors of orange, and the crunch of toasted hazelnuts. It’s a perfect healthy side or light meal that’s bursting with flavor and texture.
Roasted Sweet Peppers and Carrots with Orange and Hazelnuts
Course: SidesCuisine: Mediterranean4
servings10
minutes30
minutes210
kcalIngredients
2 small orange bell peppers, halved and seeded
5 medium carrots, trimmed, scrubbed, and halved
2 tablespoons olive oil, plus more for drizzling
Coarse salt and freshly ground black pepper, to taste
1 navel orange, peel and pith removed, sliced
1 clementine, peel and pith removed, sliced
1/4 cup fresh goat cheese, crumbled
1/4 cup toasted hazelnuts, chopped
1 tablespoon sherry vinegar
Directions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Vegetables: Toss the orange bell peppers and carrots with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast Vegetables: Roast for 25-30 minutes until the vegetables are tender and slightly caramelized.
- Prepare Citrus and Hazelnuts: While the veggies are roasting, slice the orange and clementine. Toast the hazelnuts in a dry pan over medium heat until fragrant and lightly browned, about 2-3 minutes.
- Assemble the Dish: Arrange the roasted peppers and carrots on a serving platter. Top with the orange and clementine slices, goat cheese crumbles, and toasted hazelnuts. Drizzle with a bit more olive oil and the sherry vinegar.
- Season and Serve: Finish with a pinch of salt and pepper, if needed, and serve immediately.
This Roasted Sweet Peppers and Carrots with Orange and Hazelnuts is a delightful combination of roasted vegetables, tangy citrus, and creamy goat cheese, making it a perfect addition to your meal for a burst of color and flavor.
