Oven-Roasted Vegetables

Serves 10 (serving size: 1/2 cup)


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3 cups small red potatoes, halved and quartered (about 10 ounces)
2 cups brussels sprouts, trimmed and halved (about 8 ounces)
2 cups (1-inch) cubed sweet potato
1 cup (1-inch) diagonally cut carrot
1 cup pearl onions (about 5 ounces)
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2/3 cup sauvignon blanc or other dry white wine
1 (1-ounce) slice sourdough bread
3 tablespoons chopped hazelnuts, toasted
2 garlic cloves, peeled
1/4 cup chopped fresh parsley


Preheat oven to 425°.

Combine first 5 ingredients in a large bowl. Drizzle with oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, toss well to coat. Place potato mixture in a jelly-roll pan; pour wine into pan. Cover with foil; bake at 425° for 20 minutes. Uncover and bake an additional 25 minutes.

Place bread in a food processor, pulse 10 times or until coarse crumbs form. Add hazelnuts and garlic; process until garlic is minced. Stir in 1/2 teaspoon salt, 1/4 teaspoon pepper, and parsley. Combine bread crumb mixture and roasted vegetables.

Created date

October 2003

Nutritional Information

Calories 125
Caloriesfromfat 29 %
Fat 4.3 g
Satfat 0.5 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 3 g
Carbohydrate 19.7 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 254 mg
Calcium 38 mg