Oven-Roasted Vegetables

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

1. Preheat oven to 425u0b0.
2. 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 425u0b0 for 20 minutes. Uncover and bake an additional 25 minutes.
3. 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.

red potatoes, brussels sprouts, potato, carrot, pearl onions, olive oil, salt, black pepper, sauvignon blanc, bread, hazelnuts, garlic, parsley

Taken from www.myrecipes.com/recipe/oven-roasted-vegetables (may not work)