Food & dining
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    sunday supper

    Recipe for roasted vegetables with tomato sauce

    Karoline Boehm Goodnick for The Boston Globe

    Serves 4

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

    1. Set the oven at 350 degrees.

    2. On a rimmed baking sheet, spread the almonds. Toast for 5 to 8 minutes, stirring several times, or until golden. Transfer to a plate; cool.

    3. Turn the oven up to 400 degrees. In a small bowl, stir together cumin, coriander, cinnamon, salt, and pepper. In another bowl, toss together carrots, potatoes, and onion with of spice mixture and 2 tablespoons olive oil. Transfer to the rimmed baking sheet. Roast for 40 minutes or until tender and golden.

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    4. Meanwhile, in the same bowl, toss together zucchini, remaining spice mixture, and 1 tablespoon olive oil. Transfer to a rimmed baking sheet. Roast for 25 minutes or until tender.

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    5. In a saucepan, heat the remaining
    1 tablespoon olive oil over medium heat. Add the garlic, saffron, red pepper, paprika, salt, and black pepper. Cook, stirring, for 1 minute. Add the
    tomatoes and bring to a boil. Lower the heat, and simmer for 15 minutes, breaking up the tomatoes as they cook. Reserve ½ cup tomato sauce for the
    frittata.

    6. Combine all the roasted vegetables in a bowl. Add the spinach and toss to wilt the leaves. Reserve 2½ cups vegetables for frittata.

    7. In a small bowl, toss almonds, lemon rind, and parsley. Spoon tomato sauce on each of 4 plates, add roasted vegetables, and sprinkle with the almond mixture. Karoline Boehm Goodnick