Roasted Veg Meal

Here is a fabulous vegetarian and gluten free meal that I hope will win over even the carnivore's living in your home.

Now this is what I call a hearty and warming meal that tastes oh-so sweet on a cold winter day.


  • Millet
  • 4 parsnips
  • 4 carrots
  • 2 zucchini
  • 1 cup brussel sprouts
  • 2 cups Chickpeas
  • Handful of unsalted cashews {almonds, walnuts, pinenuts, etc would also be fabulous choices}
  • Option: feta cheese OR goat cheese OR sheep cheese {I used a small amount to sprinkle on top}
  • EVOO
  • Sea salt + black pepper {to taste}
  • Juice of a lemon


  1. Preheat oven to 350 degrees.
  2. In a medium-large sized pot bring water to a boil. Add millet. Amounts will vary but I always cook the whole pack so that I have extra in the fridge to add to meals throughout the week. The ratio you are looking for is approximately one part millet to two and a half parts liquid. 
  3. Wash and chop {peeling is optional} parsnips, carrots, zucchini and brussel sprouts.
  4. Add chopped veggies to a pan with parchment paper and arrange into one layer. Drizzle some Extra Virgin Olive Oil {EVOO} and add a bit of sea salt and black pepper. Place in oven and roast for approx 20-25 minutes or until veggies are warmed. I like to leave a little crunch in mine.
  5. Once your millet is cooked, set aside for about 5 minutes with the lid still on. Then fluff with a fork and add to the serving bowl of your choice.
  6. I used chickpeas that I had cooked the day before and just mixed them with the roasted veggies then added the mixture on top of the millet. If you use canned chickpeas, make sure to rinse well and then add to veggies.
  7. Option: squeeze juice of 1/2 a lemon over your veggies and chickpeas.
  8. Top with the cashews and cheese {feta or goat or sheep}.

Millet is a gluten free grain {it's actually a "seed" but in the kitchen we'll call it a grain} that is somewhat comparable in size and texture to couscous. If you haven't already used this grain, I like to use it to change things up a bit so we aren't always having quinoa, amaranth, oats, etc. Millet is a good source of protein, fibre, magnesium, phosphorus and potassium.