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]
- 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
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!