Place two tablespoons olive oil in a shallow roasting pan, add the carrots, fennel, leeks and shallots, sprinkle half a teaspoon of salt and mix well to coat. Bake on the lower shelf of a preheated 400 degrees Fahrenheit oven for 40-45 minutes, till done. Make sure to turn vegetables few times for even roasting.

While vegetables are roasting, heat up one tablespoon oil in a frying pan and sauté the garlic for five minutes. With a slotted spoon remove the garlic to a small bowl and reserve. To the same pan, add the apricots, ginger, baharat and half a teaspoon salt and sauté for five min. Add white wine, stock, honey and pomegranate molasses and bring to a simmer and cook for 10 minutes on low. Adjust seasoning to taste.

Move vegetables into a serving platter, add the apricot sauce and mix. Adjust seasoning.

Before serving, sprinkle the parsley, roasted almonds and sautéed garlic all over the vegetables. Stir lightly to incorporate. Enjoy!