3 tablespoons (45mL) extra-virgin olive oil, divided
1 cup (240mL) finely chopped celery (with leaves)
1 small onion
1 clove garlic
1/2 teaspoon (3mL) poultry seasoning
1/8 teaspoon (1mL) fine sea or Himalayan salt
2 3/4 cup (660mL) water
3/4 cup (180mL) sorghum grain, rinsed
1/2 ounce (14g) dried mixed mushrooms
1 pound (454g) Brussels sprouts, trimmed and cut in half
3/4 pound (340g) beets, cut into 3/4-inch cubes
1 cup (240mL) fresh cranberries
Fine sea or Himalayan salt to taste
Freshly ground pepper to taste

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil.

Heat 1 tablespoon (15mL) of the olive oil in a large saucepan over medium-high heat. Add the celery and onion and cooked until softened, about 5 minutes. Stir in the garlic, poultry seasoning, and salt. Cook for 1 minute, until the garlic is fragrant. Add the water, sorghum, and mushrooms. Bring to a boil. Lower to a simmer and cook until the sorghum has absorbed the water and is cooked through, about 55 minutes.

Meanwhile, toss the Brussels sprouts and beets with the remaining oil. Spread in a single layer on a baking sheet. Top with the cranberries. Sprinkle with salt and pepper. Bake until the Brussels sprouts and beets are cooked through and starting to brown and caramelize, about 30 minutes. Let stand until the sorghum is finished cooking.

When the sorghum has finished cooking, add the Brussels sprouts mixture. Adjust seasonings to taste. Serve warm.