Roasted Winter Vegetables with Almonds and Olives
[Vegan, Gluten-Free]

1. Preheat the oven to 375°F. 2. Peel the carrot and parsnips and cut into 3/4-inch dice, place on a large flat roasting tin. 3. Separate the cauliflower into small florets, trim the sprouts and cut in half, and place on the tray. 4. Drizzle the oil over the vegetables and season with a little salt and pepper and place in the oven for around 40 minutes. 5. Dice the cavolo nero. Once the vegetables have been roasting for approximately 10 minutes remove the roasting vegetables from the oven and add the cavolo nero and rosemary. Mix in well. Roast for a further 30 minutes or so. 6. Toast the flaked almonds in a dry pan until lightly colored and set aside. Roughly chop the olives. 7. Once the vegetables are roasted – they should be golden, crispy, and soft – remove from the oven and stir in the chopped almonds, lemon juice, and half the toasted flaked almonds (season to taste – this will depend upon the saltiness of the olives). 8. Serve with salad and sprinkle with the remaining flaked almonds.