Roasted Winter Vegetables with Almonds and Olives are a welcome change the usual ‘roasted vegetables’ you often get offered. The addition of the olives and almonds adds flavor, texture, freshness and depth to a normally pretty dull gluten-free, vegan dish. Flaked almonds have a crunch and taste that is paired perfectly with the cauliflower, sprouts, carrots and parsnips. The umami saltiness of the olives add another dimension.

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

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Serves

4-6

Cooking Time

40

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Ingredients

  • 1 large carrot
  • 2 medium parsnips
  • 1 small cauliflower
  • 7 ounces Brussels sprouts
  • 6 large cavolo nero leaves
  • 3 tablespoons vegetable oil
  • 1 1/2 tablespoons finely chopped rosemary (~ 3 sprigs)
  • 1 3/4 ounces flaked almonds (*leave out for tree nut free)
  • 3 1/2 ounces green olives (stones in drained weight)
  • Juice of half lemon
  • Salt and pepper to taste
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Preparation

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 in to 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 coloured 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.

Notes

This recipe used nocellara olives as they have a slightly sweet, almondy flavor and crunchy texture which works well. Use olives with the stones in as they do taste better. This would also work wonderfully with manzanilla olives or any good tasting, slightly sweet olive you like. Use a large flat roasting tray. Flat trays allow air to circulate between vegetables and so reduce the likelihood of soggy roasted vegetables and add to the crispy texture. Change this up by using vegetables that are in-season right now!

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