Toss the carrots and red onion with olive oil, salt and rosemary.
Roast at 425 degrees F until tender, 30 minutes.
Cook 1 cup millet in salted water as the label directs (we combined 1 cup millet with 2 cups water. We brought it to a boil, covered, and reduced the heat to low for 12 minutes).
Drizzle with olive oil; top with the vegetables.
Recipe by The Amiable Cooks at https://theamiablecooks.com/millet-with-roasted-carrots/