Brussel Sprouts & Sweet Potatoes over Barley with a Maple Dijon Dressing - Create With Kendra

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
• 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