• 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