Oven-Roasted Vegetables

Oven-Roasted Vegetables


  • 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.

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

Nutritional Information

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