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
How to Make It
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.