Oven roasted vegetables

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Name: Oven Roasted Vegetables
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 10
Cuisine: American
Ingredients: 3 cups Small red potatoes halved and quartered; 2 cups brussels sprouts trimmed and halved; 2 cups sweet potatoes cubed; 1 cup carrots cubed; 1 cup pearl onions; 2 tablespoons olive oil; 3/4 teaspoon salt divided; 1/2 teaspoon black pepper divided; 2/3 cup Sauvignon Blanc; 1 slice Sourdough bread; 3 tablespoons hazelnuts chopped; 2 cloves garlic chopped; 1/4 cup parsley chopped

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INGREDIENTS

3 cups Small red potatoes ; halved and quartered
2 cups brussels sprouts ; trimmed and halved
2 cups sweet potatoes ; cubed
1 cup carrots ; cubed
1 cup pearl onions
2 tablespoons olive oil
3/4 teaspoon salt ; divided
1/2 teaspoon black pepper ; divided
2/3 cup Sauvignon Blanc
1 slice Sourdough bread
3 tablespoons hazelnuts ; chopped
2 cloves garlic ; chopped
1/4 cup parsley ; chopped

Servings

INSTRUCTIONS

Preheat oven to 425F

Combine the first 5 ingredients in a large bowl, drizzle with oil, sprinkle with 1/2 the salt and papper, toss well.

Place in a jelly roll pan, pour wine into pan cover with foil, bake for 20 minutes.

Uncover and bake an additional 25 minutes

Place bread in a food processor, pluse 10 times, add hazlenuts, garlic process until garlic is minced. Stir in remaining salt and pepper. Stir in parsley.

Combine the bread crumb mixture and the roasted vegetables.

NOTES

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 10 Servings

Calories: 51
Calories from Fat: 14 (27%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 24.9mg		1 %
Potassium 173.9mg		5 %
Total Carbohydrate 8.7g		3 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 7.1g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 51

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