Roasted Winter Vegetable and Millet Salad

Ingredients

• 3-4 cups of assorted brussels sprouts, carrots, butternut squash, and sweet potatoes
• 1 tablespoon olive oil
• 1 small red onion
• 1 cup cooked millet, cooled
• 2-3 handfuls spinach or Kale
• Dressing
• 1 clove garlic, minced
• 2 tablespoon olive oil
• 2 tablespoons good balsamic vinegar
• Pinch of salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Cut the brussels sprouts, carrots, butternut squash and sweet potatoes into bite-sized pieces so they cook evenly.

2. Toss the cut vegetables and the red onion, cut into wedges, with 1 tablespoon olive oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer.

3. Roast for about 25 to 30 minutes, turning once halfway, until the vegetables are tender and browned at the edges.

4. While the vegetables roast, whisk together the minced garlic, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, and a pinch of salt and pepper in a small bowl.

5. Put the cooked millet in a large bowl and add the spinach or kale, torn into pieces if large.

6. Add the warm roasted vegetables to the bowl and toss with the millet and greens so the greens wilt slightly from the heat.

7. Pour the dressing over the salad and toss gently to coat. Taste and adjust the salt and pepper before serving.