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Warm brussels sprouts salad

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


  • 4 cups Brussel Sprouts, about 1 lb.
  • 5 tablespoons Olive Oil, divided
  • ¾ cup Millet
  • 2 cups Water
  • cup Walnuts, toasted and chopped
  • 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


  • 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.


  • 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!!


  • 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.


Calories: 323kcal
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