Millet Couscous with Vegetables and Pomegranate BBQ Sauce

I had a cup of millet left.  Searching "Senegal millet recipes" mostly came up with desserts.  Somewhere in the more Americanized results was using it as a substitute for couscous.

The vegetables for this are nothing special, other than they go well with the sauce.  I could have added beans, fish, or chicken for more protein.  I've been overworked lately, and taking the time to roast vegetables after a shift was pushing it.

I'm basing my sauce on this one from Allrecipes, with a few small changes based on the comments.  It's pretty much what I would have done anyway.  If you want to make the sauce vegan, substitute date or agave syrup.  As the original post says more than once, this is a sugar-heavy sauce/marinade that will scorch at high heat.  Use parchment or foil if you put it in the oven, and watch for smoke.  I only used it as a sauce, and even drizzled it after microwaving leftovers.

*1 C dry millet
1 lb red potatoes
1/2 lb carrots
1 red onion
12 oz Brussels sprouts (frozen & thawed ok)
olive oil
salt, pepper, and paprika
*1 Tb soy sauce
*2 Tb ketchup
*2 Tb pomegranate molasses
*2 Tb honey
*1 tsp smooth mustard
*1 clove garlic, minced

1.  Prepare millet according to package instructions.  Add enough water to cook thoroughly, but retain the grains, about 1-1/2 C.  Fluff and set aside.

2.  Preheat oven to 375º and line a baking sheet with parchment paper.  I used the sheet pan dividers.  Peel carrots and onion.  Pare ends from sprouts if necessary.  Cut vegetables into bite-sized pieces and slice onion.  Toss in about 1-2 Tb olive oil and spread in a single layer on sheet.  Sprinkle with salt, pepper, and paprika.  Roast until potatoes are easily pierced with a fork, about 30 minutes.

3.  While the millet is steaming and the veggies are roasting, mix the sauce.  Whisk together soy, ketchup, pomegranate molasses, honey, mustard, and garlic.  Add in 1/4 tsp each of pepper and paprika.  Taste and adjust seasonings.

4.  Once millet and veggies are done, plate and drizzle with sauce.  Serve hot.

Difficulty rating  :)