Cardamom Millet & Cinnamon Roasted Vegetables

So even though I refuse to let the summer go, I am willingly diving headfirst into fall recipes.

I don’t know what it is, but my mind is full of sweet potatoes, cinnamon, maple syrup and other autumn colored foods. I’ve barely relished in tomato season and I’m already planning pumpkin desserts! What is wrong with me?!

But I have to say that these fall dishes are pretty much fail-proof. Roasting and slow cooking stuff is always a cinch and they always come out perfect. I decided to spice up some millet, since it’s my new favorite grain, and it turned out beautifully. The cardamom (which I never know what to do with) and the maple syrup pair SO well together, and it made my whole kitchen really fragrant. Add that to a pan full of roasted cinnamon veggies and my whole damn house was smelling like one of those fall-scented Yankee Candles. And I loved it!

So I’ll still cling to summer by eating this yummy dish poolside or in my bikini when I get home from lifeguarding. Summer, please don’t leave me.

Oh, and this dish was so delish, I totally forgot to snap a picture of the finished product. Oopsie.

3 cups cooked millet

3 red onions, cut into large chunks (make them pretty large so they don’t burn)

1 large sweet potato, cubed

4 carrots, chopped (again, larger pieces though)

2 apples, peeled and chopped (again, larger pieces!)

4 tbsp maple syrup, divided

1 tbsp cinnamon

1 tsp sea salt

1 tsp ground cardamom

1/2 tsp nutmeg

1/4 tsp black pepper

• Preheat oven to 375 degrees
• Toss all vegetables with 2 tbsp maple syrup, cinnamon, salt and black pepper
• Pour onto baking sheet (I used parchment paper because my sheets suck, but it’s up to you) and bake at 375 degrees for 1 hour, turning halfway through
• Meanwhile, mix millet with nutmeg and cardamom
• When veggies are done, stir in 1 more tbsp of maple syrup (optional) and serve over warm millet