Savory Millet Pilaf with Roasted Vegetables

1.Preheat your oven to 400°F (200°C).

2.In a large bowl, combine the diced carrot, zucchini, red bell pepper, and cherry tomatoes. Drizzle with olive oil, and season with salt, pepper, dried thyme, and smoked paprika. Toss to coat the vegetables evenly.

3.Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.

4.While the vegetables are roasting, rinse the millet under cold water in a fine mesh strainer to remove any bitterness.

5.In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed millet and a pinch of salt. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the millet is tender and the liquid is absorbed.

6.In a large skillet, heat a little olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 5 minutes.

7.Once the millet is cooked, fluff it with a fork and add it to the skillet with the sautéed onion and garlic. Stir to combine and heat through for another 2-3 minutes.

8.Remove the roasted vegetables from the oven and add them to the skillet with the millet mixture. Gently fold everything together until well combined.

9.Taste and adjust seasoning with additional salt and pepper if needed. Serve warm, garnished with fresh chopped parsley.