This is an easy meal that can be prepared in about 30 minutes. I ate two new veggies in this dish-turnip and fennel bulb. The apple adds a sweetness to the meal, which is your treat for eating so many veggies!
This recipe was adapted from Clean Food cookbook.
Preheat the oven to 425 F. Bring water to a boil for your barley. For each cup of uncooked barley you need about 3 cups of water.
While waiting for the water to boil:
Trip off the ends of the brussel sprouts and cut them in halves.
Dice a turnip.
Dice a fennel bulb.
Dice a gala apple into chunks larger than your veggies since apples tend to cook quicker.
In a roasting pain, toss your brussel sprouts, turnip, fennel, and apple in olive oil. Sprinkle with salt and pepper. Place the pan in the oven. It takes about 25 minutes until it carmelizes. Be sure to stir the mixture every 8-10 minutes to ensure even roasting.
Meanwhile, once your water comes to a boil, pour in the barley, turn the heat down to low/med and let it simmer with the lid on. It takes about 30 minutes for the barley to cook. Drain any remaining water.
Serve the veggies on a bed of barley.
This meal was simple and delicious!
