Martha Stewart made these carrots last week on The Today Show and they looked so yummy I just had to try. Carrots can get a little boring but this recipe is anything but boring! I loved them! I have 2 kids that don’t like goat cheese so they were less than thrilled. Three of us loved the recipe. Some nights three out of five is as good as it gets:)
Carrots, bell peppers, oranges…a vitamin party on your plate! Vitamins A, C, B6, and K, as well as magnesium, folate, fiber, and antioxidants are the superheroes here.
This recipe calls for orange bell peppers but I had red that I needed to use. It also calls for hazelnuts but I omitted them since my son, Charlie, is allergic to nuts. I think a sprinkling of almonds would be a nice addition so I plan on adding them (on the side) next time.
Here’s what you need:
2 orange bell peppers, halved and sliced into strips
5 medium carrots, trimmed, scrubbed, lightly peeled if needed, and sliced in half lengthwise if thick
2 T olive oil, plus more for drizzling
2 navel oranges or clementines, peeled and sliced
1/4 c goat cheese, crumbled
1/4 c toasted hazelnuts, chopped
1 T sherry vinegar (I used a tangerine balsamic vinegar that was wonderful!)
Preheat oven to 425 degrees. Place carrots and peppers on foil-lined rimmed baking sheet and drizzle with olive oil. Season with sea salt and pepper. Roast for 10 minutes. Flip and continue roasting another 10-15 minutes. Carrots should be turning golden and tender.
Arrange roasted carrots and peppers on a platter with the oranges. Top with crumbled goat cheese and hazelnuts. Whisk vinegar and olive oil together, season with sea salt and pepper. Drizzle over veggies and serve.
Veggie Love -M