Karoline Boehm Goodnick for The Boston Globe

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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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.

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.

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