Warm Brussel Sprout Salad with Millet

Why I love this recipe

• easy to make
• flavorful
• hearty and filling
• perfect side dish for any meal
• easily customizable recipe

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here is what you need to make this warm brussels sprouts salad recipe:

• Brussels sprouts - look for sprouts that are firm and the leaves are closely packed.
• Cranberries & Walnuts
• Millet - I use foxtail millet in this recipe. But feel free to use other millet varieties or whole grains. Farro, quinoa, brown rice are all great alternatives.

Other ingredients for the dressing:

• olive oil
• balsamic vinegar
• maple syrup
• lemon/ lime zest and juice
• parsley/ cilantro

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this warm millet salad with roasted brussel sprouts and cranberries:

Prepare Sprouts

Preheat oven to 425°F.

Trim the bottoms and cut them into half lengthwise (smaller/ medium size ones) and the bigger ones quartered. In a large bowl, toss them with oil, salt and pepper in a large bowl.

Arrange them in a single layer on a baking sheet. Bake for 20~25 minutes, or until brown and tender, stirring once in the middle.

Cook Millet

You can either cook the millets in an Instant Pot or on the stovetop. In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden. Add 2 cups of water, bring to a and boil reduce heat.

Cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.

Toast the walnuts until golden and fragrant.

Make Dressing

In a small bowl, whisk together olive oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl.

Assemble the salad

Stir in roasted sprouts, walnuts, cranberries and parsley into the bowl with warm millet. Add almost all of the dressing, and season with salt and pepper. Mix gently to combine. Taste and add the remaining dressing if needed. Serve warm and Enjoy!!

Expert Tips

• While buying brussels sprouts, look for sprouts that are firm and the leaves are closely packed. Trim off the darker root ends, while prepping.
• Frozen sprouts can also be used instead of fresh. They roast up beautifully, just add bake them 2~3 minutes longer. Only difference I found between fresh and frozen is that the frozen ones tend to be slightly soft in the middle after roasting.
• Use any variety of millets that you have in the pantry. I like foxtail millet or pearl millet in this recipe.
• Millet can be subbed with other grains. Quinoa, brown rice, wild rice, barley, farro are all good options here.
• Do not add all of the dressing to the salad. Taste it and adjust accordingly.
• Millet grains tend to absorb the seasoning and might make the salad dry if left out for long. In that case, add the reserved dressing or a little bit more olive oil.
• Serve this roasted brussels sprouts salad warm for best taste. But leftovers can be refrigerated in an airtight container for up to 2 days. Microwave until heated through before serving. Drizzle some olive oil, if desired.

You might also like

Here are a few more delicious salad recipes you might like to try:

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Recipe Card

Warm Brussels Sprouts Salad with Cranberries and Millet

Millet salad made with roasted Brussels Sprout, dried cranberries and walnuts. It is hearty, filling and delicious. It is great to serve as part of holiday buffet.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Salad

Cuisine: American

Servings: 6 servings

Ingredients

1x2x3x

• 4 cups Brussel Sprouts, about 1 lb.
• 5 tablespoons Olive Oil, divided
• ¾ cup Millet
• 2 cups Water (use 1½ cups of water)
• ⅔ cup Walnuts, toasted and chopped
• ⅔ cup Dried Cranberries
• 3 tablespoons Parsley, chopped
• 2 tablespoons Balsamic Vinegar
• 1 tablespoon Maple Syrup
• 1 teaspoon Lemon/ Lime juice
• ½ teaspoon Lemon/ Lime zest, grated
• To taste Salt & Pepper

Instructions

• Preheat oven to 450°F.

Prepare the sprouts:

• Trim the bottoms and cut them into half lengthwise (smaller/ medium size ones) and the bigger ones quartered.
  4 cups Brussel Sprouts, about 1 lb.

Roast the sprouts:

• In a large bowl, toss with 2 tablespoons oil, salt and pepper in a large bowl. Arrange them in a single layer on a baking sheet and bake for 20~25 minutes, or until brown and tender, stirring once in the middle. Cool for 5 minutes.
  5 tablespoons Olive Oil, divided, To taste Salt & Pepper

Cook Millets - Stove top

• In a large saucepan, toast the millets on medium heat for 3~4 minutes or until golden. Add water, bring to a and boil reduce heat. Cover and cook for about 20 minutes or until all the water is absorbed and millet is tender. Transfer to a large bowl and cool for 5 minutes.
  ¾ cup Millet, 2 cups Water (use 1½ cups of water)

Cook Millets - Instant Pot

• Combine the millets and 1½cups of water in the Instant pot. Lock the lid and cook for 10 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes and quick release the reminder.
  ¾ cup Millet, 2 cups Water (use 1½ cups of water)

Prep Walnuts:

• Toast the walnuts either in a skillet or in the oven until golden and fragrant. Cool slightly and then coarsely chop them.
  ⅔ cup Walnuts, toasted and chopped

Make Dressing:

• In a small bowl, whisk together olive oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl.
  5 tablespoons Olive Oil, divided, 2 tablespoons Balsamic Vinegar, 1 tablespoon Maple Syrup, 1 teaspoon Lemon/ Lime juice, ½ teaspoon Lemon/ Lime zest, grated

Assemble:

• Stir in roasted sprouts, walnuts, cranberries and parsley into the bowl with warm millet. Add almost all of the dressing, and season with salt and pepper. Mix gently to combine. Taste and add the remaining dressing if needed. Serve warm and Enjoy!!
  ⅔ cup Dried Cranberries, 3 tablespoons Parsley, chopped

Video

Notes

• While buying brussels sprouts, look for sprouts that are firm and the leaves are closely packed. Trim off the darker root ends, while prepping.
• Frozen sprouts can also be used instead of fresh. They roast up beautifully, just add bake them 2~3 minutes longer. Only difference I found between fresh and frozen is that the frozen ones tend to be slightly soft in the middle after roasting.
• Use any variety of millets that you have in the pantry. I like foxtail millet or pearl millet in this recipe.
• Millet can be subbed with other grains. Quinoa, brown rice, wild rice, barley, farro are all good options here.
• Do not add all of the dressing to the salad. Taste it and adjust accordingly.
• Millet grains tend to absorb the seasoning and might make the salad dry if left out for long. In that case, add the reserved dressing or a little bit more olive oil.
• Serve this roasted brussels sprouts salad warm for best taste. But leftovers can be refrigerated in an airtight container for up to 2 days. Microwave until heated through before serving. Drizzle some olive oil, if desired.

Nutrition

Calories: 364kcal | Carbohydrates: 40g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Sodium: 24mg | Potassium: 367mg | Fiber: 6g | Sugar: 14g | Vitamin A: 614IU | Vitamin C: 53mg | Calcium: 51mg | Iron: 2mg

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