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

• 1 1/4 lb. Brussels sprouts, trimmed and quartered lengthwise
• 5 Tbs. canola or grapeseed oil, divided
• 3/4 cup millet
• 23 cup toasted chopped walnuts
• 23 cup chopped dried cranberries
• 3 Tbs. chopped fresh parsley
• 2 Tbs. balsamic vinegar
• 1 Tbs. pure maple syrup
• 1 tsp. lemon juice
• 1/2 tsp. grated lemon zest

1. Preheat oven to 475F.
2. Toss Brussels sprouts with 2 Tbs.
3. oil in large bowl, and season with salt, if desired.
4. Arrange sprouts in single layer in 13- x 9-inch baking dish.
5. Roast 20 to 24 minutes, or until brown and tender, stirring once.
6. Cool 5 minutes.
7. Meanwhile, heat large saucepan over medium heat.
8. Add millet, and cook 6 to 8 minutes, or until golden.
9. Add 2 cups water, and bring to a boil.
10. Reduce heat to medium-low, cover, and simmer 20 minutes, or until liquid is absorbed.
11. Transfer millet to large bowl.
12. Cool 5 minutes.
13. Fold Brussels sprouts, walnuts, cranberries, and parsley into millet.
14. Whisk together remaining 3 Tbs.
15. oil, vinegar, syrup, lemon juice, and lemon zest in bowl.
16. Stir into millet mixture, and season with salt, if desired.

brussels sprouts, grapeseed oil, millet, walnuts, cranberries, parsley, balsamic vinegar, maple syrup, lemon juice, lemon zest

Taken from www.vegetariantimes.com/recipe/warm-salad-of-millet-and-roasted-brussels-sprouts-with-cranberries-and-walnuts/ (may not work)