Oven-Roasted Vegetables

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 29%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 3g
  • Carbohydrate: 19.7g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 254mg
  • Calcium: 38mg


  • 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


  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.
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