(Recipe courtesy of Vegetarian Times)

INGREDIENTS: Serves 4

11/4 lb. Brussels sprouts, trimmed and quartered lengthwise
4 Tbs. grapeseed oil, divided
3/4 cup millet
2⁄3 cup toasted chopped walnuts
2⁄3 cup chopped dried cranberries
1.5 Tbs. balsamic vinegar
2 Tbs. pure maple syrup
2 tsp. lemon juice
1/2 tsp. grated lemon zest

DIRECTIONS:

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. Fold Brussels sprouts, walnuts, and cranberries into millet.

3 | Whisk together remaining 2 Tbs. oil, vinegar, syrup, lemon juice, and lemon zest in bowl. Stir into millet mixture, and season with salt, if desired.