When I saw this recipe pop up in my google reader last week, I was immediately drawn to it. I love roasted vegetables, and I also had half a bag of barley on hand. I love making salads like this, the kind that can be served hot or cold, and can have interchangable ingredients depending on what's on hand. The only addition I really made to this recipe was lentils for protein.
I was on the fence about parsnips in the past, but this recipe changed my mind about them, and I now can say I enjoy parsnips!
Barley, Lentils and Roasted Root Vegetables
1 cup pearled barley
1 cup lentils
5 cups water
1/2 tsp salt
1 bay leaf
2 lbs mixed root vegetables, cut into 1/2″ dice
(I used 1 medium butternut squash, 4 parsnips, 4 carrots, 1 large turnip, 1 medium rhutabega)
1 red onion, diced
2 tbsp. olive oil
A few sprigs fresh thyme
Zest and juice from a grapefruit (or orange, lemon, etc.)
2 tbsp balsamic vinegar
1/4 cup dried cranberries
Preheat the oven to 425 F.
Bring water to a boil in a stock pot, add the salt, bay leaf, barley and lentils.
Simmer, until the barley and lentils are tender, about 35 minutes.
Toss the vegetables, onion, 1 tbsp. olive oil, thyme, a few pinches of salt and a few grinds of black pepper and spread on a sheet pan (I used 2 sheet pans).
Roast for about 30 minutes, stirring once or twice, rotating pans from top to bottom, if using two.
Drain the barley and lentils, if there is residual water, remove bay leaf.
Whisk together the zest, juice, vinegar and another tbsp. of olive oil.
Add the barley, lentils, cranberries and vegetables.
Toss gently to mix.
Taste and adjust the seasonings.
Serve at room temperature, garnished with a few sprigs of fresh thyme.
*Cate's recipe also called for walnuts, which would have been a delicious addition, but I did not have any on hand, next time I would add them for a bit of crunch and texture.