Cilantro Roasted Root Vegetables with Millet


This is one of those things I made on a day when I thought I had nothing in the house…some dry millet, a 5 lb bag of carrots, two parsnips, the stems from a bunch of cilantro…

But lo and behold, it came out gloriously flavorful, toothsome and satisfying.  I soaked the millet first, as I always try to with grains.  Millet has a great starchy, mild flavor and a nice chew to the grains.  It is high in iron, B6 and Magnesium.  It is also gluten-free!


Then I sliced some carrots and parsnips.  Gave them a bath in olive oil, lemon zest, cilantro stems and coriander, cumin, paprika.


Then into the oven while the millet cooks!  I also opened a can of chickpeas and let them roast alongside.

To assemble, some beautiful hot cooked millet in a dish, topped with the spiced roasted root veggies and the crispy chickpeas.


I whipped up a little sauce of the remaining cilantro, lemon juice, olive oil, garlic and spices, and drizzled this bright, lemony greenness all over the top:


Delicious!  So many layers of flavor and texture!  Sometimes being at a loss for the regular ingredients creates something new and amazing!

To your good health!


Cilantro Roasted Root Vegetables with Millet

1 can chickpeas, rinsed and drained

1.5 T olive oil

2 T. diced cilantro stems

1 clove of garlic, diced

1 t. coriander

1 1/2 t. cumin

1/2 t. paprika

dash of cinnamon

zest from 1 lemon

1/2 t. honey

1/2 t. salt

3-4 large carrots, sliced thick

1-2 parsnips, sliced as the carrots

1 c. millet, soaked and drained

2 c. water



1 c. cilantro

1/4 c. olive oil

juice of 1/2 a lemon

1 garlic clove, diced

1/2 t. coriander

1/2 t. cumin


Preheat the oven to 400.  Toss the chickpeas with a drizzle of olive oil and place on a sheet.  In a large bowl, toss the carrots and parsnips with the olive oil, cilantro, garlic, coriander, cumin, paprika, cinnamon, honey, lemon zest and salt.  Spread on another baking sheet.  Roast the chickpeas and the vegetables for 20 min, stirring after 10 min.

Meanwhile, bring the millet and water to a boil in a saucepan.  Reduce the heat, cover, and simmer 20 min.

To make the sauce, combine the ingredients in a blender and pulse until it comes together, but is still a rough texture.

Spoon hot millet into a bowl, top with a generous serving of roasted roots and then a drizzle of the sauce.




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