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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Oven-Roasted Vegetables Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy