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
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.