Roasted Autumn Vegetable Barley With Almond Sauce

Name: Roasted Autumn Vegetable Barley With Almond Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb sweet potatoes, peeled and cut into wedges; 2 cloves garlic, unpeeled; 4 tsp olive oil; 1 bunch baby beets, stems trimmed, scrubbed; 1 None onion, chopped; 1 cup pearl barley; 2 cups vegetable stock; 1 head broccoli, cut into small florets; None None FOR THE ALMOND SAUCE; 1/2 cup slivered almonds; 1 bunch mint, leaves picked; 1/2 cup low fat plain yogurt; 2 tbsp lemon juice

Servings: persons

1 lb sweet potatoes, peeled and cut into wedges
2 cloves garlic, unpeeled
4 tsp olive oil
1 bunch baby beets, stems trimmed, scrubbed
1 None onion, chopped
1 cup pearl barley
2 cups vegetable stock
1 head broccoli, cut into small florets
None None FOR THE ALMOND SAUCE
1/2 cup slivered almonds
1 bunch mint, leaves picked
1/2 cup low fat plain yogurt
2 tbsp lemon juice

1
Preheat the oven to 400u00b0F. Arrange sweet potatoes and garlic in a large baking pan. Drizzle with 2 tsp of the olive oil and toss to coat. Season to taste. Wrap beets individually in foil. Place on baking pan.
2
Bake 35-40 mins, until tender and sweet potato is golden. Reserve garlic for almond sauce.
3
Meanwhile, heat remaining 2 tsp oil in a large saucepan on medium heat. Saute onion 4-5 mins until tender. Stir in barley, then add stock. Bring to a boil on high heat. Reduce heat to low and simmer, covered, 20 mins.
4
Add broccoli. Cook a further 2-3 mins. Remove from heat. Let stand for 5 mins.
5
For the almond sauce, process nuts in a food processor until well chopped. Squeeze garlic from skins. Add to nuts with mint, yogurt and lemon juice. Process until almost smooth. Season to taste.
6
Wearing disposable gloves, rub skin from the beets. Cut into quarters. Stir beets and sweet potatoes into barley. Serve with almond sauce.

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb sweet potatoes, peeled and cut into wedges, 2 cloves garlic, unpeeled, 4 tsp olive oil, 1 bunch baby beets, stems trimmed, scrubbed, and more.

Yes, Roasted Autumn Vegetable Barley With Almond Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!