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
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Ingredients
- Roasted Veggies
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1.5 pounds
pumpkin
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2
carrots
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1/4 cup
extra virgin olive oil
-
1/2 teaspoon
salt
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1/4 teaspoon
pepper
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1
sprig fresh oregano
-
3 cups
fresh arugula
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1/2 cup
cooked millet, drained and cooled
-
shaved parmesan
- Dressing
-
1/4 cup
extra virgin olive oil
-
2 tablespoons
balsamic vinegar
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1 tablespoon
honey
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1/2 teaspoon
course sea salt
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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.
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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.
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