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

Posted by on February 9, 2014 in Recipes | Comments Off on Warm Salad of Millet, Roasted Brussels Sprouts with Cranberries and Walnuts

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

First it was quinoa, then it was kale but now its Brussels sprouts which is the new hip super food that is being introduced back into mainstream nutrition and food circles. I’m sure you remember Brussels sprouts or maybe you’re still trying to forget them. They were probably the bane of your existence when you were a kid and forced to eat them. Now, they are coming back and there seems to be a lot of new recipes out there that highlight Brussels sprouts. There are many ways to prepare these nutrient dense little morsels but this salad is probably one of the best ways to serve Brussels sprouts.

Brussels sprouts are loaded with vitamin C and have antioxidant properties. Millet which is another main ingredient in this salad is a gluten free grain and loaded with copper, manganese, phosphorus, and magnesium.

If you have extra Brussels sprouts, sprinkle them with some sea salt, balsamic vinaigrette, grape seed oil and roast them in the oven at 400 degrees for about 25 minutes. They come out crisp and delicious. So don’t be afraid. Give them a try!

Ingredients

  • 1/4 lbs Brussels sprouts, trimmed and quartered lengthwise
  • 5 T grape seed oil, divided
  • ¾ cup Millet
  • 2/3 cup toasted chopped walnuts
  • 2/3 cup dried cranberries
  • 3 T chopped fresh parsley
  • 2 T balsamic vinegar
  • 1 T pure maple syrup
  • 1 t fresh lemon juice
  • ½ t grated lemon zest

Preparation

Preheat oven to 450 degrees. Toss Brussels sprouts with 2 T of grape seed oil and season with a pinch of salt. Arrange sprouts in a single layer on a baking dish and roast 20 to 24 minutes until browned. Cool for 5 minutes. Meanwhile heat a large saucepan over medium heat. Add the millet and cook 6 – 8 minutes until golden. Add 2 cups of water and bring to a boil. Reduce heat to medium low, cover and simmer for 20 minutes or until liquid is absorbed. Transfer millet to large bowl and cool for 5 minutes. Fold in Brussels sprouts, cranberries, walnuts and parsley into millet. Whisk together remaining 3 T of grape seed oil, vinegar, maple syrup, lemon juice and lemon zest in a bowl. Stir into millet and season to taste.