Weeknight
Roasted Carrots over Herbed Barley
Barley simmers while the carrots roast, then a quick tahini sauce is spooned on at the end so it stays pourable.
Allergens: Barley contains gluten. Tahini is sesame. Lemon, carrot, and parsley complete the plate.
Ingredients
- 1 1/2 pounds carrots, scrubbed, halved lengthwise if thick
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, divided
- 1 cup pearl barley, rinsed
- 3 cups water
- 1/4 cup chopped parsley
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 garlic clove, grated
- 3 tablespoons cold water, plus more as needed
Method
- Heat the oven to 425°F. Toss the carrots with the olive oil and 1/2 teaspoon salt on a sheet pan. Roast 30 to 35 minutes, turning once, until the tips are dark and the centers are tender.
- Meanwhile, simmer the barley in 3 cups water with the remaining 1/4 teaspoon salt, covered, for about 25 minutes, until chewy and the water is absorbed. Fluff it and stir in the parsley.
- Whisk the tahini, lemon juice, garlic, and 3 tablespoons cold water until smooth. The sauce should fall from the spoon in a ribbon. Add water a teaspoon at a time if it seizes, which tahini often does.
- Spoon barley onto a platter, lay the carrots over it, and drizzle the tahini sauce in a thin line. Serve warm or at room temperature.
Storage
Keep carrots, barley, and sauce in separate boxes for up to three days. The sauce thickens in the refrigerator; whisk in a little water before you use it. Eat the carrots cold or rewarm them on the sheet at 375°F for 8 minutes.
Kitchen notes
Pearl barley is the supermarket default and cooks evenly. Hulled barley takes longer and stays firmer; if that is what you bought, add 20 minutes and extra water. Do not salt the tahini sauce heavily; the carrots already carry salt from the pan.
A handful of toasted pumpkin seeds on top adds crunch, but they are optional and they are a seed allergen for some guests, so mention them if you add them. The plate is complete without them.
Kitchen notes, not medical advice. These pages describe how to cook food. They do not diagnose, treat, or promise any health result. If you have an allergy or need a specific eating pattern, follow the advice of a qualified professional.