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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

 

  1. Preheat the oven to 375f
  2. 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.
  3. 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.
  4. Cook the barley according to the package. I like to use vegetable broth to cook my barley in. This gives it a little pizzazz!
  5. Add all the ingredients of the dressing together and mix well.
  6. Combine barley, sweet potatoes, brussel sprouts, pecans and top with the dressing. Give it a good toss and enjoy!

 

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