We can agree to disagree if you’re not a fan of tahini, but since I first tried it my consumption of cruciferous vegetables has multiplied. The variety of vegetables in my diet was very minimal, consisting mostly of tomatoes and lettuces, but now I’m going crazy over most vegetables…. just from learning how to cook them right.
I love this recipe so much that I even included served it as our Meatless Monday option at my foodservice rotation, and people loved it! It’s filling, fueling, and delicious!
Check out this great recipe to enjoy some of the best vegetables of the spring season!
- 2 cups Barley, dry
- 1 head of Cauliflower
- 2 cups Snap Peas
- 2 cups Radishes
- 1 bunch Carrots
- 1 bunch Parsley
- 4 Shallots
- ¼ cup Tahini Dressing
- Olive Oil
- Preheat oven to 350 F. Bring 6 cups of water to a boil in a small pot. Add barley and let cook until barley absorbs all of the water.
- Wash vegetables and chop cauliflower and carrots into bite-sized pieces, then combine in a bowl. Peel and slice shallots then add to bowl. Toss with 1 tbsp of olive oil, then spread out evenly on a lined baking sheet. Roast in oven for about 15 minutes until carrots are tender.
- Slice radishes and combine with snap peas. Toss in a bowl with 1 tbsp of olive oil and spread evenly on another lined baking sheet. Roast in oven for about 10 minutes until radishes are tender.
- Chop parsley. When vegetables are done roasting, combine in a bowl with barley, parsley, and tahini dressing.