Bistro Salad with Roasted Vegetables

Name: Bistro Salad with Roasted Vegetables
Ingredients: 2 very large carrots, cut into 1” chunks; 3 large parsnips, cut into 1” chunks; ½ large celery root (celeriac), peeled, cut into 1” chunks; ¼ cup olive oil; Kosher salt and freshly ground pepper; 1 garlic clove, grated; Small pinch of smoked paprika; 4 large eggs; 1½ pounds frisée and/or arugula, cut or torn into bite-size pieces, washed; 4 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe); ½ cup toasted almonds, coarsely chopped; Flaky sea salt (for serving)