2.19.2014

PAPRIKA ROASTED CARROTS WITH BARLEY + BLACK BEANS


I'm on a barley kick these days. The winter weather makes me crave 'winter salads' and winter salads means hearty, warm grains and oven roasted veggies. I've recently read up on barley, and not only is it delicious, its full of fiber and totally great for you! Winning! (read up on it here)


PAPRIKA ROASTED CARROTS WITH BARLEY + BLACK BEANS // serves 4

Preheat oven to 400.

Ingredients:

4 carrots, chopped into 1/2" pieces
1/2 tsp sweet paprika
1/2 tsp smoked paprika
pinch cayenne
1 cup barley, cooked
1 can black beans, strained and rinsed
1/4 cup sunflower seeds
1 avocado
juice from 1 lime
drizzle of honey
olive oil

What to do:

Mix the carrots with 1 tbsp olive oil, paprika and cayenne. Spread onto a parchment lined baking sheet and bake for 30 minutes.

While the carrots are roasting, combine the barley, beans, lime juice and honey in a large bowl.

Once the carrots are cooked, add them to the bowl and drizzle with olive oil.

Serve with sunflower seeds and sliced avocado.

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