Roasted Sweet Peppers and Carrots with Orange and Hazelnuts - Crossroads Community Farm

Ingredients

• 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
• 1 navel orange, peel and pith removed, sliced
• 1 clementine, peel and pith removed, sliced
• 1/4 cup fresh goat cheese
• 1/4 cup toasted hazelnuts, chopped
• 1 tablespoon sherry vinegar