Wednesday, 18 April 2012

Super Quick & Delicious Dinner - Millet with Roasted Veggies

Today I was pondering what to make after an intense workout, and I realized I had all the ingredients needed to make my super easy and delicious favourite meal - millet with roasted veggies! Millet is an ancient grain that's full of protein, and can be used in a variety of recipes. Here is my go-to recipe, guaranteed to satisfy anyone's pallet.


-1 small sweet potato
-1 large or a few small beet(s)
-2 sunchokes
-2 medium carrots
-2 tbsp olive oil
-2 tbsp tamari
-1 clove minced garlic
-cayenne pepper flakes to taste
-1 cup millet
-1 3" piece of kombu
-1 tbsp sesame seeds, cashews or nut/seed of choice (optional)

*Note: Any of the above veggies can be substituted for other root veggies. Good alternatives are turnip, parsnips or squash!


Preheat oven to 350. Thoroughly wash veggies (especially if not organic) and chop in large chunks, leaving skin on. Combine olive oil, tamari (adding more as desired, keeping a 1:1 ratio) and garlic. Dump the chopped veggies in a large tupperware container, adding dressing. Close the lid and shake until coated. Spread them evenly in a single layer on a lightly oiled baking pan. Sprinkle with cayenne, if using. Bake for 30-40 minutes, until desired tenderness is reached. Flip them halfway through.

While the veggies are roasting, combine the millet with 3 cups of water and strip of kombu in a medium saucepan. Bring to a boil, simmer, and cover. Cook until water is absorbed, approximately 20 minutes.

Serve the veggies on top of the millet, adding more tamari as desired. Sprinkle with nuts, if using. (Seeds or nuts can be dry roasted before adding, as well.)

Makes 4-5 servings.

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