Gluten Free Millet Pilaf with Roasted Root Vegetables

Total time1 hr

Prep time15 min

Cook time40 min

Gluten Free Millet Pilaf with Roasted Root Vegetables

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Ingredients

4 servings

For the pilaf

1 cup millet
Ingredient note
Millet is naturally gluten free, but it is often grown, milled or packed alongside wheat. Look for a package labeled gluten free or ideally certified gluten free.
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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