anything goes with this easy roasted harvest vegetable barley bowl. roast up any veggies you have on, toss with some nuts & goat cheese and serve with a heaping square of cornbread.
Don’t you just love meals that come together from a random fridge clean out and end up being one of your favorite meals?
That was 100% this for me. I had a bunch of veggies leftover that I just threw on a sheet pan with olive oil and roasted up. I also had some chickpeas, barley, apple pie spiced candied pecans and goat cheese leftover from this delicious salad and some pumpkin pie spice cornbread from this one!
Luckily, all flavors that go super well together – so into a big bowl they all went!
This was seriously fall in a bowl. Every flavor that makes you think of fall was crammed into this bowl. Sweet cooked apples, roasted sweet potatoes & brussel sprouts, dried cranberries…pretty sure the only thing that was missing to make this a full Thanksgiving dinner was the turkey & the stuffing!
Feel free to switch things up in this dish depending on what you have on hand. Carrots, rutabagas, fingerling potatoes, , broccoli…anything really goes. Same with the grain! Don’t have apples? Try pears!
The best part about these big roasted veggies bowls is that you can’t mess them up!
roasted harvest vegetable barley bowl
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: dinner
Description
anything goes with this easy roasted harvest vegetable barley bowl. roast up any veggies you have on, toss with some nuts & goat cheese and serve with a heaping square of cornbread.
Ingredients
- 1 cup cooked pearled barley *see note #1
- 1 small sweet potato, peeled and cubed
- 1 cup fresh brussel sprouts, washed and halved
- 2 cloves garlic, minced
- Salt & pepper, to taste
- 1–2 tablespoons olive oil
- 1 cup canned chickpeas, drained & rinsed
- 1/3 cup soft cooked apples
- 4 tablespoons crumbled goat cheese
- 2 tablespoons apple pie spiced candied pecans
- 2 tablespoons dried cranberries
- Optional to serve with this dish: pumpkin spice cornbread
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper
- Add sweet potatoes and brussel sprouts and toss with minced garlic, salt, pepper and olive oil. Roast for 20-25 minutes or until just browned.
- Toss roasted vegetables with all other ingredients and enjoy!
Notes
- I recommend cooking your barley in a chicken or vegetable broth, it adds much more flavor.
Keywords: barley, vegetables, grain bowl, vegetarian
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