Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts Recipe

Name: Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb. Brussels sprouts, trimmed and quartered lengthwise; 5 Tbs. canola or grapeseed oil, divided; 3/4 cup millet; ⅔ cup toasted chopped walnuts; ⅔ cup chopped dried cranberries; 3 Tbs. chopped fresh parsley; 2 Tbs. balsamic vinegar; 1 Tbs. pure maple syrup; 1 tsp. lemon juice; 1/2 tsp. grated lemon zest

Servings: persons

1 1/4 lb. Brussels sprouts, trimmed and quartered lengthwise
5 Tbs. canola or grapeseed oil, divided
3/4 cup millet
⅔ cup toasted chopped walnuts
⅔ cup chopped dried cranberries
3 Tbs. chopped fresh parsley
2 Tbs. balsamic vinegar
1 Tbs. pure maple syrup
1 tsp. lemon juice
1/2 tsp. grated lemon zest

1
Preheat oven to 475F.
2
Toss Brussels sprouts with 2 Tbs.
3
oil in large bowl, and season with salt, if desired.
4
Arrange sprouts in single layer in 13- x 9-inch baking dish.
5
Roast 20 to 24 minutes, or until brown and tender, stirring once.
6
Cool 5 minutes.
7
Meanwhile, heat large saucepan over medium heat.
8
Add millet, and cook 6 to 8 minutes, or until golden.
9
Add 2 cups water, and bring to a boil.
10
Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed.
11
Transfer millet to large bowl.
12
Cool 5 minutes.
13
Fold Brussels sprouts, walnuts, cranberries, and parsley into millet.
14
Whisk together remaining 3 Tbs.
15
oil, vinegar, syrup, lemon juice, and lemon zest in bowl.
16
Stir into millet mixture, and season with salt, if desired.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/4 lb. Brussels sprouts, trimmed and quartered lengthwise, 5 Tbs. canola or grapeseed oil, divided, 3/4 cup millet, ⅔ cup toasted chopped walnuts, and more.

Yes, Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts

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