Toasted Millet with Roasted Carrots and Pistachios
Nutty toasted millet meets sweet roasted carrots, herbs, and pistachios in a colorful side dish.
Prep: 10 · Cook: 25 · Total: 35 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (109 reviews)
INSPIRED BY
An original side inspired by toasted grains, sweet roasted carrots, and the bright crunch of pistachios and herbs.
Story
Casey loves the moment millet starts smelling like warm popcorn in the pan. It gives the grain a little extra character before the carrots bring their caramelized sweetness. Pistachios and herbs make the platter feel generous without making it fussy. Set it beside anything roasted and let the lemon keep the whole meal awake.
By Casey
Ingredients
- 1 cup millet
- 1 lb small carrots, halved lengthwise
- 2 tbsp olive oil
- 2 cups low-sodium vegetable broth
- 1/2 tsp ground coriander
- 1/3 cup roasted pistachios, chopped
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp chopped mint
- Kosher salt
- Black pepper
Instructions
- Heat the oven to 425 F and toss the carrots with 1 tablespoon olive oil, coriander, salt, and pepper on a baking sheet.
- Roast the carrots for 20 to 25 minutes until browned and tender.
- Meanwhile, toast the millet in a dry saucepan over medium heat for 3 minutes until fragrant.
- Add the broth and a pinch of salt, bring to a boil, cover, and simmer for 18 minutes until the liquid is absorbed.
- Rest the millet covered for 5 minutes, then fluff it with a fork and fold in the remaining olive oil, lemon juice, and zest.
- Spoon the millet onto a platter, top with the roasted carrots, pistachios, parsley, and mint, and serve warm.
Chef Tips
- Rinse the millet before toasting if you prefer a softer, cleaner flavor.
- Keep the lid on during the simmer so the grains steam evenly.
- Roast carrots in a single layer for browned edges.
- A spoonful of yogurt on the side turns this into a light lunch.
Cook's Notes
- Toast the millet until fragrant before adding broth.
- Keep the carrots in a single layer for even browning.
- Rest the millet before fluffing so it stays light.
- Add pistachios at the table to preserve their crunch.