Barley Bowl with Dates and Roasted Vegetables
To lend a seasonal touch to our roasted vegetable bowl, we chose barley, the winter cereal par excellence. We sautéed the barley—fried-rice style—with dates and spices, which helped separate the…
Instructions
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1
With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with a silicone mat or parchment paper.
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2
On the prepared sheet, toss the vegetables with the oil. Season with salt and pepper. Roast for 45 minutes or until the vegetables are tender and golden brown.
To lend a seasonal touch to our roasted vegetable bowl, we chose barley, the winter cereal par excellence. We sautéed the barley—fried-rice style—with dates and spices, which helped separate the grains (otherwise they have a tendency to stick together).
