Step 1

Preheat oven to 400°. Heat 1 Tbsp. oil in a medium saucepan over medium-high heat. Add millet and cumin seeds and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until millet is tender, 25–35 minutes.

Step 2

Meanwhile, toss carrots with 2 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Roast until tender and golden brown, 15–20 minutes.

Step 3

Heat remaining 1 Tbsp. oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally, until fragrant, about 2 minutes.

Step 4

Serve millet drizzled with oil and topped with carrots, cilantro, almond mixture.