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Roasted Vegetable Salad with Barley

Roasted Vegetable Salad with Barley

This roasted vegetable salad with barley is hearty and chewy, featuring caramelized Brussels sprouts, sweet potato, beets, and juicy tomatoes tossed with a creamy lemon-tahini dressing. It comes together in about 40 minutes and works well for meal prep or served warm or chilled.
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Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Equipment

  • garlic powder

Ingredients

  • 1 cup pearl barley uncooked, rinsed
  • 3 cups water
  • 12 Brussels sprouts trimmed (and cut into halves if they're large)
  • 2 large carrots peeled and sliced
  • 1 small-medium sweet potato peeled & diced
  • 2-3 medium beets peeled & cut up
  • 4 medium tomatoes quartered
  • 3-4 tablespoons olive oil
  • 1 teaspoon garlic powder or to taste
  • 5 dashes Italian seasoning or to taste
  • Salt & pepper to taste
  • Handful spinach optional
  • 3 heaping tablespoons tahini
  • 1/2 lemon juice of
  • 1 clove garlic minced
  • 1 tablespoon pure maple syrup
  • Salt & pepper to taste
  • 3-4 tbsp water to thin the dressing

Instructions

  1. Cook the pearl barley according to package directions (for example, 1 cup barley in 3 cups water with a pinch of salt, about 30 minutes).
  2. Preheat the oven to 400F and position the rack in the middle.
  3. Cut the vegetables into pieces about 1" so they cook evenly, add them to a baking sheet, and toss with the olive oil.

Notes

Italian seasoning