Nutty fonio pilaf tossed with caramelized roasted vegetables and smoky paprika.
8 steps, about 45 minutes start to finish.
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.
“Spread the vegetables out on the sheet pan so they caramelize instead of steaming into each other. Fonio cooks fast, so simmer it briefly, let it steam off the heat, and fluff with a fork before folding in the veg.”
