Brussel Sprouts & Sweet Potatoes over Barley with a Maple Dijon Dressing

Ingredients:

• 1 Cup Barley
• 3 to 4 Cups Vegetable Broth (optional, for boiling barley)
• 15 to 20 Brussels 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 Minced Garlic Clove
• A Pinch of Salt

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F.
2. Prepare the Sweet Potatoes: Peel and chop the sweet potato into small one-inch cubes. Place them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, 1 teaspoon garlic powder, and a teaspoon of salt. Mix well to coat evenly. Bake for 40 minutes, flipping halfway through.
3. Roast the Brussels Sprouts: Chop the Brussels sprouts into quarters and place them on a separate baking sheet lined with parchment paper. Drizzle with 1 tablespoon olive oil, 1 teaspoon garlic powder, and a teaspoon of salt. Mix well to coat evenly. Bake for 40 minutes, flipping halfway through.
4. Cook the Barley: Cook the barley according to the package instructions. You may choose to use vegetable broth instead of water for added flavor.
5. Prepare the Dressing: In a small bowl, combine olive oil, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, minced garlic, and a pinch of salt. Mix well to combine.
6. Assemble the Bowl: In a large bowl, combine the cooked barley, roasted sweet potatoes, roasted Brussels sprouts, and pecans. Drizzle the dressing over the top and toss gently to coat everything evenly.
7. Serve and Enjoy: Divide the barley bowl mixture into serving bowls and enjoy this wholesome and flavorful dish!