Warm Salad of Millet and Roasted Brussels Sprouts with Cranberries and Walnuts Recipe | Vegetarian Times Skip to main content

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

Pure synchronicity here—the millet and the Brussels sprouts cook in about the same amount of time for a flavorful warm salad.

Ingredients: 

Ingredients: 

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1 ¼ lb. Brussels sprouts, trimmed and quartered lengthwise
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5 Tbs. canola or grapeseed oil, divided
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¾ cup millet
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⅔ cup toasted chopped walnuts
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⅔ cup chopped dried cranberries
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3 Tbs. chopped fresh parsley
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2 Tbs. balsamic vinegar
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1 Tbs. pure maple syrup
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1 tsp. lemon juice
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½ tsp. grated lemon zest

Instructions: 

1. Preheat oven to 475°F. Toss Brussels sprouts with 2 Tbs. oil in large bowl, and season with salt, if desired. Arrange sprouts in single layer in 13- x 9-inch baking dish. Roast 20 to 24 minutes, or until brown and tender, stirring once. Cool 5 minutes.

2. Meanwhile, heat large saucepan over medium heat. Add millet, and cook 6 to 8 minutes, or until golden. Add 2 cups water, and bring to a boil. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed. Transfer millet to large bowl. Cool 5 minutes. Fold Brussels sprouts, walnuts, cranberries, and parsley into millet.

3. Whisk together remaining 3 Tbs. oil, vinegar, syrup, lemon juice, and lemon zest in bowl. Stir into millet mixture, and season with salt, if desired.

Nutrition Information: 

Calories: 
375
Protein: 
8 g
Total Fat: 
22 g
Saturated Fat: 
2 g
Carbohydrates: 
42 g
Cholesterol: 
0 mg
Sodium: 
26 mg
Fiber: 
7 g
Sugar: 
14 g
Yield: 
Serves 4

Comments on this Recipe

this looks like a great Christmas or Thanksgiving side dish.

This looked better than it tasted. The dressing is great, but the Brussels and walnuts were too bitter together. Pecans would have been a better choice. I added fresh apple which helped a little. Even so, I won't make it again.

I found this delicious. I subbed pumpkin seeds for the walnuts, and added a tablespoon of balsamic to the dressing. Nice salad for the fall!

This was pretty good. But, I had a lot of leftovers and don't quite know how to jazz it up a bit for a second meal. Any ideas?

We really enjoyed it. Instead of the millet I used a Harvest Grain mix. There are only two of us now but we almost ate it all. Expect that we'll mix the leftovers in with some type of small kale salad.

I personally love this dish. I've made it probably 10 times now and even my junk food eating family members like it. I take any leftovers to work for lunch and it reheats just fine...one of my favorites! I've never made it with the parsley and while I don't mind parsley I don't feel like I'm missing anything without it.

So yummy! I used quinoa instead of millet, and store bought balsamic dressing (because that is what I had on hand). Would definitely make it again! We use leftovers on salads for lunch (I added some sunflower seeds for extra crunch when atop salad).

Really liked it. Substituted pomegranate seeds for the cranberries: so pretty and fresh!