Recipe Summary test

Serves 10 (serving size: 1/2 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

125 calories; calories from fat 29%; fat 4.3g; saturated fat 0.5g; mono fat 3.1g; poly fat 0.5g; protein 3g; carbohydrates 19.7g; fiber 3g; iron 1mg; sodium 254mg; calcium 38mg.