Roasted Root Vegetable and Barley Stew

• 2 cups pearl barley, rinsed
• 1 large carrot, peeled and diced
• 1 large parsnip, peeled and diced
• 1 medium beet, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F. Toss carrots, parsnips, and beets with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes until tender and caramelized.
2. 2 In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sauté until softened.
3. 3 Stir in thyme and smoked paprika; cook for another minute.
4. 4 Add roasted vegetables and barley to the pot. Pour in vegetable broth, season with salt and pepper.
5. 5 Bring to a boil, then reduce heat to simmer. Cover and cook for 30 minutes or until barley is tender.
6. 6 Serve hot, garnished with fresh parsley.

Equipment

• Large roasting pan
• Large pot with lid

Variations

• Add a can of diced tomatoes for a tangy twist.
• Substitute quinoa for barley for a gluten-free option.

Substitutions

• Use sweet potato in place of beets for a different texture and flavor.
• Substitute chicken broth for vegetable broth to make it non-vegetarian.

Pairings

• Pairs well with a simple green salad dressed in vinaigrette.
• A glass of hearty red wine complements the earthy flavors.

Nutrition

Tips

• For a smokier flavor, add a chipotle pepper in adobo sauce with the broth.
• Check the barley periodically while simmering to ensure it doesn't stick to the bottom of the pot.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a dollop of Greek yogurt and a sprinkle of toasted pumpkin seeds.
• Pair with a crusty loaf of whole grain bread.

FAQ