This one is great for when you're not in the mood for a long cooking session but want to eat something nutritious and colourful. Root vegetables are also a veritable winter food. It's not actually a recipe, but whatever it is, with its combination of sweet, salty and a roast flavor the result is quite tasteful and reminds me of corncobs from the bonfire.
- Cut a mix of your favourite root vegs into small cubes. The selection and size depends on your whim, but it's probably a good idea to cut everything that needs a little longer to cook into smaller pieces than the rest. I had red beets (because they're awesome), celery root (a leftover), and hokkaido pumpkin (because they were on offer and I liked their rich orange).
- Slice a large onion or three scallions.
- Combine the following in a small bowl: One large scoop of molten (nondairy) butter, one teaspoon cinnamon, 1/2 teaspoon salt, pepper to taste, one tablespoon honey (maple syrup or agave syrup).
- Put the vegetables in the oven at ca 200°C, preferably with the roasting grill on.
- As you would prepare rice, combine a cup (for each person) of millet and two cups of water. Add a pinch of salt and bring to a light bowl.
- After ten minutes, check the vegetables and millet. You might want to set the millet aside or cook it a for few more minutes. It should be soft, otherwise it could be hard to digest. Add the onions to the vegetables and roast together for another five minutes.