I cook the millets in the Instant pot and then mix it with roasted sprouts, and a tangy-sweet dressing. An easy recipe that is vegan, takes less than 30 minutes to make and is sure to please your guests.
About the recipe
Brussels sprouts are my favorite fall vegetable and I buy them almost weekly. They have been popular in Brussels, Belgium where they originated and gained their name. They are excellent source of vitamin C and K. One of my favorite way to enjoy these little beauties is roasted. I think the crispy edges make them totally addictive. In this recipe, dried cranberries, walnuts along with a tangy-sweet dressing make it flavorful and delicious. Millets make this dish wholesome and filling. I use foxtail millet but can also use any millet variety or other grains like farro, quinoa, brown rice etc. This brussel sprout warm salad is hearty, filling and delicious. Roasting the sprouts add nice crunch and flavor to the dish. This dish can easily be made under 30 minutes. Brussels sprouts bake while the millet cooks and the meal gets ready in no time. 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 oilbalsamic vinegarmaple syruplemon/ lime zest and juiceparsley/ 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.
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Here are a few more delicious salad recipes you might like to try: 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.
Recipe Card
