Thursday, 18 Jul 2024
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Warm Brussels Sprouts and Millet Salad with Creamy Mustard Dressing

Warm Brussels Sprouts and Millet Salad with Creamy Mustard Dressing

I was browsing through The Flavor Bible looking for a new way to use the Brussels sprouts that I purchased at the market when I noticed that Brussels sprouts are flavor compatible with Dijon mustard. I adore mustard, especially Dijon mustard. I never thought of putting the two together (which is one of the reasons why I read The Flavor Bible) so I set to work on creating something new and hopefully fabulous. I must say this dish was everything I hoped for and more. I love the flavor the Brussels sprouts took on when browned a little bit and how they combined with the tanginess of the dressing and the creaminess of the millet.

If you like dijon mustard too then you will want to give this dish a try and if not then….more for me, ha-ha.



  • 1/2 cup millet
  • 1 cup boiling water
  • 2 tbsp plus 1 tsp olive oil
  • 1/4 cup dijon mustard
  • 1 tsp dry mustard
  • 2 tbsp honey or coconut nectar
  • 2 tbsp white wine vinegar
  • 1/4 cup Earth Balance Mindful Mayo
  • 1 lb. Brussels sprouts (approximately 24) , trimmed and cut into quarters
  • 6-8 ounces cremini mushrooms (approximately 12), sliced
  • 1 large shallot, cut in half and thinly sliced
  • 1/2 tsp sea salt


  1. Add the millet and 1 tsp of the oil into a pan over medium high heat. Toast, stirring often until the millet has ‘tanned’. Add the boiling water. Cover and lower heat to a simmer for 20-25 minutes minutes. Stir and set aside covered to keep warm.
  2. In a small bowl whisk together the dijon mustard, dry mustard, honey, vinegar and mayo. Set aside.
  3. In a large skillet  heat the remaining oil over medium high heat and add the Brussels sprouts, mushrooms, shallots and salt.
  4. Cook 7-8 minutes, stirring occasionally until the sprouts are tender (but not soggy) and slightly browned.
  5. Stir in the cooked millet and dressing.
  6. Serve warm.


4 servings approximately 1 cup each.


Quinoa would work well in this dish also.

Store leftovers in an airtight container in the refrigerator for 1-2 days.

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Warm Brussels Sprouts and Millet Salad with Creamy Mustard Dressing
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