Preheat your oven to 400 degrees. Clean the veggies well and trim off any ends or cores if necessary. Slice everything into similar sized pieces and put it on a baking sheet. Drizzle a bit of olive oil over the veggies, season with a bit of salt and pepper, then toss to coat. Roast the veggies for a total of 20-25 minutes or until the edges just start to caramelize. During the last 5 minutes of roasting time, toss in the almonds. Once you remove the baking sheet from the oven, squeeze the lemon juice over the veggies and toss to combine. Set aside the veggies until you are ready to assemble the crostini.

Make the gremolata by combining the chopped fennel fronds, lemon zest, and minced garlic in a small bowl. Mix well.

To assemble your crostini, drizzle your bread with a bit of olive oil and toast it according to your liking. Depending on the size of your bread, you may wish to cut it in half to make smaller crostini. Top each piece of bread with a heaped spoonful of the veggie mixture, then sprinkle the gremolata over the top. Finish with a pinch of smoked sea salt or other flaky sea salt if you like. Makes 6 to 10 crostini depending on the size of the bread. Serve warm or at room temperature.