Oven-Roasted Vegetables

• 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
• 34 teaspoon salt, divided
• 12 teaspoon black pepper, divided
• 23 cup sauvignon blanc wine or 23 cup other dry white wine
• 1 slice sourdough bread (1-ounce)
• 3 tablespoons chopped hazelnuts, toasted
• 2 cloves garlic, peeled
• 14 cup chopped fresh parsley

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.

red potatoes, brussels sprouts, sweet potatoes, carrot, white pearl onion, olive oil, salt, black pepper, sauvignon blanc wine, bread, hazelnuts, garlic, parsley

Taken from www.food.com/recipe/oven-roasted-vegetables-68557 (may not work)