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The Boston Globe

Food & dining

sunday supper

Recipe for roasted vegetables with tomato sauce

Serves 4

cup slivered almonds
1 teaspoon each ground cumin, ground coriander, and ground cinnamon
Salt and black pepper, to taste
8 slender carrots, cut into 2-inch diagonal pieces
4 small russet potatoes, cut into 1-inch dice
1 large red onion, cut into 1-inch rings
4 tablespoons olive oil
4 small zucchini, halved lengthwise and sliced 1 inch thick
2 cloves garlic, finely chopped
¼ teaspoon saffron threads
¼ teaspoon crushed red pepper
¼ teaspoon paprika
1 can (28 ounces) diced tomatoes
5 ounces baby spinach
Grated rind of 1 lemon
¼ cup chopped fresh parsley

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