Oven-Roasted Vegetables Recipe

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Ingredients

Count

Nutrition

1189

Calories

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Ingredients:

Serving

3 cups small red potatoes, halved and quartered (about 10 oz)
2 cups brussels sprouts, trimmed and halved (about 8 oz)
2 cups (1-inch) cubed sweet potato
1 cup (1-inch) diagonally cut carrot
1 cup pearl onions (about 5 oz)
2 tbsp olive oil
3/4 tsp salt, divided
1/2 tsp black pepper, divided
2/3 cup sauvignon blanc or other dry white wine
1 (1-oz) slice sourdough bread
3 tbsp chopped hazelnuts, toasted
2 garlic cloves, peeled
1/4 cup chopped fresh parsley

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1188.75 Kcal (4977 kJ)
Calories from fat	377.78 Kcal
		% Daily Value*
Total Fat	41.98g	65%
Sodium	2184.99mg	91%
Potassium	3558.76mg	76%
Total Carbs	158.36g	53%
Sugars	27.41g	110%
Dietary Fiber	28.76g	115%
Protein	25.74g	51%
Vitamin C	217mg	362%
Vitamin A	3.2mg	107%
Iron	10.5mg	59%
Calcium	307.8mg	31%

Amount Per 100 g
Calories	100.42 Kcal (420 kJ)
Calories from fat	31.91 Kcal
		% Daily Value*
Total Fat	3.55g	65%
Sodium	184.58mg	91%
Potassium	300.64mg	76%
Total Carbs	13.38g	53%
Sugars	2.32g	110%
Dietary Fiber	2.43g	115%
Protein	2.17g	51%
Vitamin C	18.3mg	362%
Vitamin A	0.3mg	107%
Iron	0.9mg	59%
Calcium	26mg	31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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