Pearl barley with roasted carrots and sage

Name: Pearl barley with roasted carrots and sage
Total time: 1 h
Cuisine: British
Ingredients: 200g pearl barley; 700ml water; 2 bay leaves; 500g carrot, thickly sliced; 2 tbsp olive oil; 1 red onion, cut into wedges; 8 fresh sage leaves, torn; 30g pumpkin seeds; 1 tbsp balsamic vinegar

Nutty pearl barley with sweet roasted carrots, sage and toasted pumpkin seeds. A hearty side or light lunch.

Time1 hr
LevelEasy
Costabout £0.63 a head
Oven200°C (180°C fan)

4 servings

Ingredients

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200 gpearl barley
700 mlwater
2bay leaves
500 gcarrotsthickly sliced
2 tbspolive oil
1red onioncut into wedges
8fresh sage leavestorn
30 gpumpkin seeds
1 tbspbalsamic vinegar

Method

1
Heat the oven to 200°C (180°C fan). Toss the carrots and onion with the oil and sage on a tray.
2
Roast for 30 minutes until soft and golden at the edges.
30 min
3
Meanwhile simmer the barley in the water with the bay leaves for 30 minutes until tender but chewy. Drain any extra liquid.
30 min
4
Toast the pumpkin seeds in a dry pan for 2 minutes.
2 min
5
Stir the carrots and barley together with the balsamic vinegar. Top with the seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.