Get ready to roast all the winter root vegetables until they are sweet and soft then pile them on top of buttery millet and garnish with a yoghurt-based roasted garlic and marjoram dressing. This dish is comforting, super simple, and filled with good-for-you, fresh, seasonal ingredients.
Sometimes on a Tuesday night on the way home from the gym you get a call from your little sister telling you that she is going to hospital because she has pains in her chest. Sometimes you feel powerless because there is nothing you can do so you need to go home and do something that keeps your hands busy because otherwise you will go crazy. So you go home and peel and chop and roast vegetables while eating roasted almonds and dark chocolate. Or so I hear. Note: she is now home and fine. Not a heart attack just a strained chest muscle. Phew. Not only are winter vegetables the best for keeping worried hands busy, they are exactly what my body is craving right now. I love all the winter vegetables in their sweet, carbohydrate-storing glory – parsnips, beetroot, sweet potato, swedes, turnips – send me your root vegetables and I will love them. Winter vegetables are hardy, they grow in the rough, hard, cold ground to nourish us all winter long. And when you blast them with heat they will reward you with sweetness, straight from the earth.I used a mix of my favourite winter root vegetables in this dish, and you can replace the ones that you aren’t too fond of (I am aware that not everyone shares my love for swedes – the vegetable, not the people) with your favourites. The most important thing to remember when roasting a large amount of vegetables is to make sure that your pieces are all roughly the same size. This way they will cook in a similar amount of time and you won’t have crunchy beets and soggy sweet potatoes. Ick. These, mostly uniformly sized, chopped winter veggies were cooked through and soft, but not squishy, and the mix of vegetables provided contrasting flavours in each bite. See, even in the middle of winter variety abounds!I paired my roasted vegetable gems with millet. I love this ‘pseudo-grain’ (it’s really a seed) for it’s naturally buttery flavour, and how easy it is to prepare. Much like quinoa it goes into a pot on the stove, boils, simmers, sits and voila! Ready to serve in under 20 minutes! The yoghurt sauce was inspired by aioli. I love aioli, but I’ve never tacked it at home (yet…). I had some thick Greek yoghurt, some garlic, and marjoram in the fridge. Roasted garlic is my siren song, so into the oven it went where it turned from sharp edged fresh garlic to golden, molten roasted garlic heaven. Mmmm. The plain sweet, roasted vegetables and buttery millet welcomed the herbed garlic yoghurt dressing perfectly. Gather your favourite winter vegetables and let’s make this tonight!
Roasted Root Vegetables with Millet and Roasted Garlic Marjoram Dressing
Vegetarian | Gluten Free | Serves 4
Note: the vegetables listed below are what I used in my dish, but feel free to replace them with your favourite winter veggies!
- 2 medium beetroot
- 1 large swede
- 2 small sweet potatoes
- 1 large parsnip
- 5 large shallots (substitute two red onions)
- 1 tablespoon olive oil
- Salt and black pepper
- 1 cup uncooked millet
- 2 cups low sodium vegetable stock
- 1 head of garlic
- 3 tablespoons fresh marjoram leaves (substitute oregano if you’d like)
- 1 large shallot
- 1/3 cup plain Greek/natural yoghurt
- 2 tablespoons verjuice/lemon juice
- Salt and black pepper
- Preheat the oven to 200C (400F) and line a large rimmed baking sheet with baking paper.
- Peel and chop beetroot, swede, sweet potatoes, and parsnip into fairly uniformly sized pieces, just larger than a playing dice. Peel shallots and slice in half.
- Place chopped vegetables onto baking tray, toss with olive oil and season with salt and pepper. Wrap head of garlic in foil and place on tray too. Roast vegetables for 25-30 minutes or until soft in the centres.
- While vegetables are cooking, prepare the millet. Rinse millet thoroughly and then place in a medium sauce pan with vegetable stock. Place over high heat and bring to the boil. Once the millet is boiling, reduce the heat to a simmer, and place the lid on the sauce pan. Cook for 15 minutes without stirring. Remove from heat, allow it to rest for 5 minutes and then fluff with a fork.
- To make the dressing. Peel and quarter shallot. Place into a small food processor with marjoram and whizz until finely chopped. Squeeze heads of roasted garlic out and add to food processor. Whizz until combined.
- Add yoghurt, verjuice, and salt and pepper to taste and stir to combine.
- Divide millet between plates, top with vegetables, and garnish with yoghurt dressing.