Autumn Millet Bowl with Brussels Sprouts, Pear and Hazelnut Dressing
A autumnal meal-prep bowl with nutty toasted millet, crispy Brussels sprouts and sweet, juicy pear. The hazelnut dressing with mustard and maple syrup keeps well in the fridge and is good both cold and warm.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 300 g Millet
- 600 ml Water
- 500 g Brussels sprouts
- 2 pc Pear
- 1 pc Red onion
- 1 bunch Thyme
- 3 tbsp Olive oil
- 150 g Feta
- 60 g Hazelnuts
- 2 tbsp Lemon juice
- 1 tsp Dijon mustard
- 1 tbsp Maple syrup
- 3 tbsp Rapeseed oil
- Salt
- Pepper
Method
- Preheat the oven to 200 °C top and bottom heat and toast the hazelnuts in a pan without fat until golden brown, then roughly chop them.
- Rinse the millet in a sieve, bring to a boil with 600 ml water and a pinch of salt, then simmer covered over low heat for about 15 minutes to let it swell, then let it rest for 5 minutes.
- Trim the Brussels sprouts, remove the outer leaves, cut a cross into the stems and halve them, then spread them on a baking tray with 2 tbsp olive oil, salt and pepper.
- Core the pears and cut them into wedges, slice the onion into thin rings and add both to the Brussels sprouts on the tray.
- Pick the thyme leaves off the stems and sprinkle them over the vegetables together with the remaining olive oil, then roast everything in the oven for 20 to 25 minutes until the Brussels sprouts are crispy at the edges.
- For the dressing, shake lemon juice, mustard, maple syrup, rapeseed oil, salt and pepper vigorously in a jar until a creamy sauce forms.
- Fluff up the millet, mix it with the dressing and divide it among four bowls, then arrange the Brussels sprouts, pear and onion on top.
- Crumble the feta, scatter it with the toasted hazelnuts over the bowls and let them cool before serving or packing up.