Roasted Winter Vegetables with Barley


Sprouts and squash are definitely up there in terms of fav veggies.  Especially when all caramelized and roasted up.  You could use any roasted veggies but the color situation here, especially with the dried cranberries, is very on point.  I was tempted to use pomegranate seeds per usual but I was into the chewy texture and tartness of the cranberries with the Dijon dressing going on.

I switched up my usual grain choice by going for barley and I feel very good about it.  I cooked it up in stock according to package instructions.  Feel free to sub farro, quinoa or no grains at all, it’s your world.  As long as you have super caramelized veg and the creamy Dijon dressing you are good to go.


You can make all the components ahead of time just don’t toss until you’re ready to eat…I found the barley really soaked in the dressing as it sat and became dry after a few hours.  Better yet, make extra dressing and give this baby a refresh every so often with an extra hit of Dijon love. This is great warm or at room temp… although I do think warm and crispy sprouts and squash are a key way to survive winter in Chicago.

You’ll need:

For Veggies

  • 2 lb butternut squash, peeled and cut into 3/4 inch chunks
  • 2 lbs Brussels sprouts, stems trimmed and sliced lengthwise in half
  • 5 tablespoons extra virgin olive oil
  • 0.5 cup dried cranberries
  • 3 cups cooked barley
  • Salt/pep

For Dressing

  • 2 tablespoons Dijon mustard
  • 3 tablespoons rice wine vinegar
  • 1/3 cup extra virgin olive oil
  • Salt/pep

To Make:

  1. Preheat oven to 450 degrees F.  Place squash and sprouts on a baking sheet.  Drizzle with olive oil , salt and pep.  Toss.  Spread out in an even layer (you will probably have to use two baking sheets).  Try to keep the sprouts cut side down.*
  2. Roast for 20-30 minutes, tossing half way through.
  3. Meanwhile, whisk together Dijon and vinegar.  Slowly whisk in olive oil.  Season dressing with salt/pep.
  4. Toss veggies with farro and cranberries. Dress with dressing to taste and check for seasoning.  Serve warm or at room temp.

*You can cook the farro ahead, veggies ahead and make the dressing ahead.  Toss just before serving.

 Inspired by ABeautifulPlate

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