Welcome to a cozy culinary adventure that will warm your heart and fill your belly! Our Winter Roasted Vegetable Barley Bowls are not just a dish; they’re a celebration of seasonal flavors that will transform your winter meals into something extraordinary. Imagine tender pearl barley paired with a vibrant medley of roasted winter vegetables, all topped off with a sprinkle of Parmesan cheese. This hearty vegetarian recipe is not only easy to prepare but also packed with nutrients, making it the perfect comfort food for chilly evenings. Ready to elevate your winter dining experience? Let’s dive into the delicious details!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Vegetarian
Serves: 4 servings
Ingredients
- 1 cup pearl barley
- 2 cups vegetable broth
- 2 cups mixed winter vegetables (e.g., carrots, Brussels sprouts)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- Parmesan cheese for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Rinse the pearl barley thoroughly under cold water to remove any excess starch. In a medium saucepan, combine the rinsed barley with vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 35-40 minutes until the barley is tender and has absorbed most of the liquid.
- While the barley is cooking, prepare the winter vegetables. Wash and chop carrots into 1-inch chunks and trim Brussels sprouts, cutting larger ones in half to ensure even roasting.
- In a large mixing bowl, toss the chopped vegetables with olive oil, salt, black pepper, and dried thyme. Ensure the vegetables are evenly coated with the seasoning mixture.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even caramelization and browning.
- Once the barley is cooked and the vegetables are roasted, remove from heat. Let the barley rest for 5 minutes to absorb any remaining liquid and become fluffy.
- Divide the cooked barley among four serving bowls. Top generously with the roasted winter vegetables.
- Finish each bowl with a sprinkle of freshly grated Parmesan cheese. Serve hot and enjoy the warm, comforting flavors of this nutritious winter meal.
Tips
- Prep Ahead: To save time, you can chop your winter vegetables a day in advance. Store them in an airtight container in the fridge until you're ready to roast them.
- Vegetable Variations: Feel free to mix and match your winter vegetables! Sweet potatoes, parsnips, or even cauliflower can be great additions to this dish.
- Perfectly Cooked Barley: Keep an eye on the barley as it cooks; if you prefer a chewier texture, you can reduce the cooking time slightly. Just make sure it absorbs most of the broth for the best flavor.
- Roasting Tips: For extra caramelization, try adding a splash of balsamic vinegar or a drizzle of honey to the vegetables before roasting.
- Serving Suggestions: This dish can be served as a main course or a side. Pair it with a light salad or crusty bread for a complete meal.
- Leftover Magic: If you have leftovers, store them in the fridge for up to three days. Reheat in the microwave or on the stovetop, adding a splash of vegetable broth to keep it moist.
- Garnish for Flavor: Enhance the flavors by adding fresh herbs like parsley or basil just before serving for a burst of freshness!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 8g
Fat: 7g
Saturated Fat: g
Cholesterol: 5mg
