Roasted Vegetable Barley Bowl
Ingredients
For Barley Bowl
1½ cups dried barley
1 pound brussels sprouts trimmed and sliced
2 cups butternut squash cubed
3 large carrots diced
1 large red beet diced
2 whole shallots thinly sliced
2 tablespoons olive oil
1 pinch salt and pepper
½ cup pumpkin seeds for garnish
For Herb Sauce
1 cup cilantro chopped
1 cup parsley chopped
2 whole garlic cloves
1 pinch salt and pepper
2 teaspoons white wine vinegar
⅓ cup olive oil
Instructions
Make barley: Add 1.5 cups dried barley and 3 cups water to a medium sauce pan and bring to a boil over high heat. Once the water is boiling, reduce the heat to low, cover the sauce pan with a lid, and simmer until barley is fully cooked and has a fluffy texture, which can take up to 60 minutes.
Roast vegetables: Preheat oven to 400. Toss sliced brussels sprouts, butternut squash cubes, diced carrots, diced red beets, and sliced shallots in olive oil, and then sprinkle with salt and pepper. Add to a sheet pan and cook until golden brown, about 35 minutes, flipping throughout cooking to roast all sides of vegetables.
Make sauce: Add chopped cilantro, chopped parsley, garlic cloves, and a pinch of salt and pepper to a food processor. Pulse ingredients until they are finely chopped, then add white wine vinegar and olive oil and pulse a few more times to gently mix all ingredients together. Set aside.
Build barley bowl: When the roasted vegetables and barley are done cooking, it's time to build the bowl. Add barley to bowl first, then top with the roasted vegetable mixture. Drizzle with the herb garlic sauce, then garnish with a sprinkle of pumpkin seeds. Enjoy!
