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Oven-Roasted Vegetables

Yield Serves 10 (serving size: 1/2 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. 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.

  3. 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.