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

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!