Roasted Sweet Peppers And Carrots With Orange And Hazelnuts

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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

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