Author Notes
For me, one of the best things to do on a weeknight is curling up with a blanket on the sofa and watching a great movie. Weeknights also beg for simple, easy-to-throw-together meals. I have a confession: sometimes I crave healthy foods. Yeah, I SAID IT. Veggies with a light vinaigrette of some sort? You can admit it, it’s okay. Roasted vegetable with herbs are always a good idea. Once again, the oven saves the day (and effort). —The Satisfied Craver
Ingredients
- Roasted Veggies
-
1.5 pounds
pumpkin
-
2
carrots
-
1/4 cup
extra virgin olive oil
-
1/2 teaspoon
salt
-
1/4 teaspoon
pepper
-
1
sprig fresh oregano
-
3 cups
fresh arugula
-
1/2 cup
cooked millet, drained and cooled
-
shaved parmesan
- Dressing
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
balsamic vinegar
-
1 tablespoon
honey
-
1/2 teaspoon
course sea salt
-
1/4 teaspoon
pepper
Directions
-
Preheat the oven to 400°F.
Peel the carrots and slice on a bias into 1-inch thick pieces. Clean the pumpkin by removing the seeds and fiber; leave the skin on (they have great flavor and will soften when cooked). Cut the pumpkin into 1-inch thick wedges and place in a roasting pan with carrots. Sprinkle and toss with olive oil, salt, pepper and oregano. Roast in the oven for 20-25 minutes, or until tender. Let cool.
-
For the dressing, simply whisk together the olive oil, vinegar, honey, cilantro, salt and pepper.
In a serving dish, place the arugula and sprinkle the millet on top. Layer on the carrots and pumpkin and drizzle withe the dressing. Top with shaved Parmesan.
See what other Food52ers are saying.