The Preparation
Preheat oven to 400°F (or until vegetables roast well).
Toss all vegetables (Brussels sprouts, broccoli, carrots, peppers, onion, garlic) with a generous amount of olive oil, salt, pepper, and smoked paprika. Spread in a single layer on a foil-lined sheet tray with room between pieces.
Roast vegetables for about 20 minutes until caramelized and slightly charred. Let cool slightly.
For the fonio: bring 2 cups water to a boil. Add 1 cup fonio, cover, and reduce heat to a simmer for 1 minute.
Remove from heat, keep covered, and let stand for 4 minutes.
Fluff the fonio with a fork.
Add the roasted vegetables to the fonio and stir to combine.
Add butter, taste and adjust salt and pepper. Serve warm or at room temperature.
