Roasted Autumn Vegetable Barley With Almond Sauce

• 1 lb sweet potatoes, peeled and cut into wedges
• 2 cloves garlic, unpeeled
• 4 tsp olive oil
• 1 bunch baby beets, stems trimmed, scrubbed
• 1 None onion, chopped
• 1 cup pearl barley
• 2 cups vegetable stock
• 1 head broccoli, cut into small florets
• None None FOR THE ALMOND SAUCE
• 1/2 cup slivered almonds
• 1 bunch mint, leaves picked
• 1/2 cup low fat plain yogurt
• 2 tbsp lemon juice

1. Preheat the oven to 400u0b0F. Arrange sweet potatoes and garlic in a large baking pan. Drizzle with 2 tsp of the olive oil and toss to coat. Season to taste. Wrap beets individually in foil. Place on baking pan.
2. Bake 35-40 mins, until tender and sweet potato is golden. Reserve garlic for almond sauce.
3. Meanwhile, heat remaining 2 tsp oil in a large saucepan on medium heat. Saute onion 4-5 mins until tender. Stir in barley, then add stock. Bring to a boil on high heat. Reduce heat to low and simmer, covered, 20 mins.
4. Add broccoli. Cook a further 2-3 mins. Remove from heat. Let stand for 5 mins.
5. For the almond sauce, process nuts in a food processor until well chopped. Squeeze garlic from skins. Add to nuts with mint, yogurt and lemon juice. Process until almost smooth. Season to taste.
6. Wearing disposable gloves, rub skin from the beets. Cut into quarters. Stir beets and sweet potatoes into barley. Serve with almond sauce.

sweet potatoes, garlic, olive oil, baby beets, onion, pearl barley, vegetable stock, broccoli, almond sauce, almonds, mint, yogurt, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25374 (may not work)