Roasted Root Vegetable and Barley Salad with Honey Mustard Dressing

This roasted root vegetable and barley salad with honey mustard dressing is a nutritious and flavorful meal that can be enjoyed as a main course or side dish. It is packed with healthy ingredients and is sure to be a hit with the whole family.

Cooking Equipment:

Baking sheet Medium saucepan Small bowl Large bowl

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Root Vegetable, Barley Salad, Honey Mustard Dressing, Healthy, Nutritious

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 carrots, peeled and chopped

2 parsnips, peeled and chopped

2 sweet potatoes, peeled and chopped

1 onion, peeled and chopped

2 cloves of garlic, minced

2 tablespoons of olive oil

1 cup of pearl barley

2 cups of vegetable stock

2 tablespoons of honey

2 tablespoons of Dijon mustard

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 400°F (200°C).

Place the carrots, parsnips, sweet potatoes, onion, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes, or until the vegetables are tender.

Meanwhile, bring the vegetable stock to a boil in a medium saucepan. Add the pearl barley and reduce the heat to low. Simmer for 20-25 minutes, or until the barley is tender.

In a small bowl, whisk together the honey and mustard.

Once the vegetables and barley are cooked, combine them in a large bowl. Drizzle with the honey mustard dressing and toss to combine.

Nutrition:

Calories: 456, Fat: 11g, Carbohydrates: 73g, Protein: 11g

Rating:

Roasted Root Vegetable and Barley Salad with Honey Mustard Dressing

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