In this recipe, the millet and the Brussels sprouts cook in about the same amount of time. Then all you need is a quick toss with the nuts, dried fruit, and dressing to finish the dish. The medley is just as good cold the next day, too!
YIELD: SERVES 4
1¼ lb. Brussels sprouts, trimmed and quartered lengthwise
5 Tbs. canola or grapeseed oil, divided
¾ cup millet
⅔ cup toasted chopped walnuts
⅔ cup chopped dried cranberries
3 Tbs. chopped fresh parsley
2 Tbs. balsamic vinegar
1 Tbs. pure maple syrup
1 tsp. lemon juice
½ tsp. grated lemon zest
- 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- × 9-inch baking dish. Roast 20 to 24 minutes, or until brown and tender, stirring once. Cool 5 minutes.
- 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.
- 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.
VEGAN
GLUTEN-FREE
30 MINUTES OR LESS
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
