Oven-Roasted Vegetables

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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

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