Oven-roasted Vegetables

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 3 cups small red potatoes, halved and quartered
• 2 cups brussels sprouts, trimmed and halved
• 2 cups cubed sweet potatoes (1-inch)
• 1 cup diagonally cut carrot (1-inch)
• 1 cup pearl onion
• 2 tablespoons olive oil
• 3/4 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2/3 cup sauvignon blanc wine or 2/3 cup other dry wine
• 1 slice sourdough bread (1-ounce)
• 3 tablespoons chopped hazelnuts, toasted
• 2 cloves garlic, peeled
• 1/4 cup chopped fresh parsley

Recipe

• 1 preheat oven to 425 degrees.
• 2 combine first 5 ingredients in large bowl.
• 3 drizzle with oil.
• 4 sprinkle with 1/4 t.
• 5 salt and 1/4 t.
• 6 pepper and toss well to coat.
• 7 place potato mixture in a jelly-roll pan.
• 8 pour wine into pan.
• 9 cover with foil.
• 10 bake at 425 degrees for 20 minutes.
• 11 uncover and bake an additional 25 minutes.
• 12 place bread in food processor and pulse 10 times or until coarse crumbs form.
• 13 add hazelnuts and garlic and process until garlic is minced.
• 14 stir in 1/2 t.
• 15 salt and l/4 t.
• 16 pepper and parsley.
• 17 combine bread crumb mixture and roasted vegetables.