How to make Roasted Brussels Sprouts 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

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 used foxtail millet in this recipe. But feel free to use other millet varieties or whole grains.

Other ingredients for the dressing:

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

Instructions

Preheat oven to 425°F.

Prepare the sprouts - 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. Cool for 5 minutes.

While the sprouts are roasting, cook millet: 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: 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!!

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.

More whole grain recipes to try

• bajre ki khichdi
• sprouted ragi dosa
• kodo millet pilaf
• ancient grains pancakes
• adzuki bean and brown rice burger

Few more delicious salad recipes to try

• black rice and corn salad
• radish and peanut salad
• roasted sweet potato pecan salad
• Indian style beet salad
• Thai coconut lime dressing
• lentil salad with cranberries
• egg salad with caramelized onions

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

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

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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
• 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 475°F.

Prepare the sprouts:

• Trim the bottoms and cut them into half lengthwise (smaller/ medium size ones) and the bigger ones quartered.

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.

Cook Millets:

• 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.
• Add 2 cups of water, bring to a 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.

Prep Walnuts:

• 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:

• 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!!

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: 323kcal

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