Preheat oven to 425 degrees Fahrenheit.

Combine red potatoes, Brussels sprouts, sweet potatoes, carrot, and pearl onion in a large bowl.

Drizzle the vegetables with olive oil.

Sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.

Toss the vegetables well to coat them evenly with the oil and seasonings.

Place the vegetable mixture in a jelly-roll pan.

Pour sauvignon blanc wine (or other dry white wine) into the pan.

Cover the pan with foil.

Bake at 425 degrees Fahrenheit for 20 minutes.

Remove the foil and bake for an additional 25 minutes, or until the vegetables are tender and slightly browned.

Place the sourdough bread in a food processor.

Pulse 10 times, or until coarse crumbs form.

Add hazelnuts and garlic to the food processor.

Process until the garlic is minced and evenly distributed.

Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and chopped fresh parsley.

Combine the bread crumb mixture with the roasted vegetables.

Serve immediately.