Anti Inflammatory Millet Pilaf with Roasted Root Vegetables
Total time1 hr
Prep time15 min
Cook time40 min
4.6(11)
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Learn more →Ingredients
4 servings
For the pilaf
- 1 cup millet
- 2 tbsp olive oil, divided
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- ½ tsp salt
- ½ tsp dried thyme
- ½ tsp dried oregano
For the roasted vegetables
- 2 medium carrots, peeled and cut into ¾-inch pieces
- 2 medium parsnips, peeled and cut into ¾-inch pieces
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 1 tbsp olive oil
- ¼ tsp salt
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrots, parsnips, and sweet potato on a large rimmed baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt, then toss to coat evenly in a single layer.
- 2
Roast the vegetables for 25–30 minutes, turning once halfway through, until the edges are golden and a fork slides through the thickest piece without resistance.
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