Winter Roasted Vegetable Salad with Barley

uncooked pearl barley (rinsed )

water

Brussels sprouts (trimmed (and cut into halves if they're large))

large carrots (peeled and sliced)

small-medium sweet potato (peeled & diced)

medium beets (peeled & cut up)

medium tomatoes (quartered)

olive oil 

garlic powder (or to taste)

Italian seasoning (or to taste)

Salt & pepper (to taste)

spinach (optional)

heaping tablespoons tahini

Juice of 1/2 lemon

garlic (minced)

pure maple syrup

Salt & pepper (to taste)

Water to thin the dressing (3-4 tbsp)