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 |
