Roasted Roots & Millet

posted in: Nourishing Recipes | 0

This dish is vibrantly beautiful and delectable. It’s made in three separate parts, but don’t be intimidated – it’s very easy! I like to serve it cool as a side dish (wonderful for spring picnics). It’s also lovely warm and is substantial enough to be the premier dish.

Step 1: Marinate and Roast Veggies
2 Carrots
1 Medium Beet
1 Medium Sweet Potato
2 T Olive Oil
1 T Apple Cider Vinegar
1 tsp. Fresh Rosemary (chopped)*
1 tsp. Fresh Thyme (chopped)*
1 tsp. Sea Salt
1/2 tsp. Lemon Pepper or Ground Pepper

Preheat oven to 450 degrees. Chop carrot, beet and sweet potato to 1/4″ pieces and place in separate mixing bowls (to prevent the beets from coloring the carrot and sweet potatoes!). Mix remaining ingredients in yet another mixing bowl. Pour approximately one-third of the marinade in each of the vegetable bowls and mix well. Spread veggies onto cooking sheet as thinly as possible, again trying to keep the beets separate. Place in oven and cooked for approximately 15 minutes (until vegetables are cooked thoroughly). Remove from oven and let cool for at least another 15 minutes.  *If you don’t have fresh herbs, you can substitute 1/2 tsp of dried herbs such as basil, thyme, or oregano.

Step 2: Cook Millet
2 C Millet
2 C Water
Place millet and water in covered pot and bring to bowl. Reduce heat to low and cook for 15 minutes. Turn heat off and let cool with lid on for at least 15 minutes.

Step 3: Make Dressing & Mix All 
1/4 C Olive Oil
2 T Lemon Juice
1 tsp. Lemon Peel (grated)
2 tsp. Sea Salt
1 tsp. Lemon Pepper or Ground Pepper
1 tsp. Ground Cumin
1/4 C Pumpkin Seeds
1/4 C Fresh Parsley and/or Basil (chopped)

Add olive oil, lemon juice, lemon peel, sea salt, pepper and cumin to a small bowl or jar and mix or shake well. Place pumpkin seeds in small pan and dry roast on medium heat for 2-3 minutes until very lightly browned.  Once the millet has cooled enough (i.e. no steam), fluff with fork to separate any clumps. Gently transfer millet to a large mixing bowl. Add roasted vegetables and fluff with fork. Add dressing, pumpkin seeds and fresh herbs and again gently fluff with fork until all ingredients are well distributed. Serve and Enjoy!

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