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 |