Oven-Roasted Vegetables
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 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 white 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 white wine
- 1 slice sourdough bread (1-ounce)
- 3 tablespoons chopped hazelnuts, toasted
- 2 cloves garlic, peeled
- 1⁄4 cup chopped fresh parsley
directions
- Preheat oven to 425 degrees.
- Combine first 5 ingredients in large bowl.
- Drizzle with oil.
- Sprinkle with 1/4 t.
- salt and 1/4 t.
- pepper and toss well to coat.
- Place potato mixture in a jelly-roll pan.
- Pour wine into pan.
- Cover with foil.
- Bake at 425 degrees for 20 minutes.
- Uncover and bake an additional 25 minutes.
- Place bread in food processor and pulse 10 times or until coarse crumbs form.
- Add hazelnuts and garlic and process until garlic is minced.
- Stir in 1/2 t.
- salt and l/4 t.
- pepper and parsley.
- Combine bread crumb mixture and roasted vegetables.
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RECIPE SUBMITTED BY
<p>My husband and I are both retired...we live on a small lake in Michigan...I like cooking and trying out the recipes on Zaar...for fun we enjoy the companionship of our wonderful family and friends.</p>