Oven Roasted Vegetables

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

3 cup(s) small red potatoes halved and quartered

2 cup(s) brussel sprouts trimmed and halved

2 cup(s) sweet potato 1-inch cubed

1 cup(s) carrots diagonally cut

1 cup(s) pearl onions

2 tablespoon(s) olive oil

3/4 salt divided

1/2 teaspoon(s) pepper

2/3 cup(s) dry white wine

1 slice(s) sour dough bread

3 tablespoon(s) hazelnuts chopped, toasted

2 clove(s) garlic peeled

1/4 cup(s) fresh parsley chopped

Directions:

1. 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.

By RecipeOfHealth.com