Brussel Sprouts & Sweet Potatoes over Barley with a Maple Dijon Dressing
Ingredients:
- 1 Cup Barley
- 3 to 4 Cups Vegetable Broth (optional to boil barley in)
- 15 to 20 Brussel Sprouts
- 1 Large Sweet Potato
- 1/3 Cup Pecans
- 2 Teaspoons Garlic Powder
- 2 Tablespoons Olive Oil
- 2 Teaspoons Salt
Dressing:
- 1/2 Cup Olive Oil
- 2 Tablespoons Dijon Mustard or Spicy Brown Mustard
- Juice of 1 Lemon
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Apple Cider Vinegar
- 1 Mince Garlic Clove
- A pinch of Salt
- Preheat the oven to 375f
- Peel and chop the sweet potato into small one inch cubes and place on a cookie sheet with parchment paper. Drizzle with 1 tablespoon olive oil, 1 teaspoon garlic powder, and a teaspoon of salt. Mix well and bake for 40 minutes flipping half way through.
- Chop the brussel sprouts into quarters and place on a cookie sheet with parchment paper. Drizzle with 1 tablespoon olive oil, 1 teaspoon garlic powder, and a teaspoon of salt. Mix well and bake for 40 minutes flipping half way through.
- Cook the barley according to the package. I like to use vegetable broth to cook my barley in. This gives it a little pizzazz!
- Add all the ingredients of the dressing together and mix well.
- Combine barley, sweet potatoes, brussel sprouts, pecans and top with the dressing. Give it a good toss and enjoy!
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