Pearl barley with roasted root vegetables

Name: Pearl barley with roasted root vegetables
Total time: 55 min
Cuisine: British
Ingredients: 200g pearl barley; 3 carrots, chopped; 3 parsnips, chopped; 1 red onion, cut into wedges; 2 tbsp olive oil; 1 tsp dried thyme; 600ml vegetable stock; 2 tbsp fresh parsley, chopped

Chewy pearl barley with sweet roasted carrot and parsnip, a hearty side for roast dinners.

Time55 min
LevelEasy
Costabout £0.42 a head
Oven200°C (180°C fan)

6 servings

Ingredients

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200 gpearl barley
3carrotschopped
3parsnipschopped
1red onioncut into wedges
2 tbspolive oil
1 tspdried thyme
600 mlvegetable stock
2 tbspfresh parsleychopped

Method

1
Heat the oven to 200°C (180°C fan). Toss the carrots, parsnips and onion with the oil and thyme on a tray.
2
Roast for 35 minutes, turning once, until soft and caramelised.
35 min
3
Meanwhile, rinse the barley and simmer in the stock for 30 minutes until tender. Drain any extra liquid.
30 min
4
Mix the barley and vegetables together with the parsley.
5
Season with black pepper and serve warm.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.