Roasted Brussels Sprouts, Purple Potatoes, and Tempeh over Barley

This is a very humble meal. But so delicious, too, friends. If you wanted, you could dress it up with a marinade, a gravy, or sauce. But I like this simple winter roast as-is.

12 ounces Brussels sprouts (1 bag), cut in half lengthwise, dry outside leaves removed
2 large purple potatoes, cut into 1/2 inch cubes
1, 8 ounce piece tempeh, cut into 1/2 inch cubes
olive oil
salt + pepper
barley
vegetable stock

Preheat your oven to 425 degrees F.

Place the vegetables in a roasting dish. Coat with olive oil and season with salt and pepper. Cook for 25-35 minutes, until the potatoes are tender.

Cook barley in vegetable stock for extra flavor. Serve with roasted vegetables.