Roasted Carrots & Fennel with Toasted Almonds, Olives, and Feta

I adore my winter farm share, but I admit to being overwhelmed by the amount of carrots that seem to multiply in my crisper drawer. In an exasperated effort to find ways to use them up, I offered to bring a roasted root vegetable salad to a friend’s potluck. As the vegetables were roasting, I poked around my fridge and found leftover olives from the weekend’s cheese board and, of course, flat-leaf parsley. Salty feta and toasted nuts for crunch also found their way into the mix. Layered wit