Roasted Vegetables with Pearl Barley
Fasting Recipes Budget Recipes Side Dishes Vegetables
Winter side dish with plenty of root vegetables. I like celery root and carrots to dominate this mixture. For those who love celery root, this will be a real treat, but I think the rest will be converted too thanks to the combination with ginger, which complements celery very well. It goes well alongside any meat, even baked salmon.
Ingredients
1 small zucchini
1 small red bell pepper
1 small red onion
3 slices celery root
1 large carrot
1 parsnip
6 heaping tablespoons cooked pearl barley
20g ginger
2-3 tablespoons oil
salt, black pepper, chili
Servings: 4
How to prepare roasted vegetables with pearl barley
- Clean the carrots, onion, celery root, and parsnip. Cut the onion into wedges. Cut the rest of the vegetables into sticks that are not extremely thin, only the carrots should be a bit thinner than the rest because they take longer to cook.
- Spread the vegetables in a baking tray covered with parchment paper. Sprinkle with salt, black pepper, and chili flakes. Drizzle with 1 tablespoon of oil. Mix well and then level the vegetables in the tray so they are evenly distributed.
- Roast at 200°C for about 35-40 minutes. Check that the carrots and celery are done; if they are OK, the rest are ready too.
- In a large pan, heat 1-2 tablespoons of oil and add the ginger grated on a fine grater. Sauté for 30 seconds, then add the cooked pearl barley. Sauté quickly over high heat until the barley is hot. Adjust salt.
* if you do not have time to cook pearl barley, you can replace it with cooked bulgur or cooked brown rice. - When the vegetables are done, remove the tray from the oven. Pour the flavored barley over the vegetables and mix gently. Grind black pepper and add more salt if needed.
Vegetables in the tray
Roasted vegetables
