Roasted Broccoli, Carrot, & Barley Salad

inspired by Andrea Chesman's Serving Up the Harvest

1/3 cup barley
1 cup water
1 large head broccoli (or 2 small), cut into florets
1-2 cups baby carrots, cut into 3-4 coins each
olive oil
sea salt & pepper
1-2 scallions (according to taste), green parts only, thinly sliced
balsamic vinegar
extra-virgin olive oil

1. 
Combine barley and water in a small saucepan. Bring to a boil, then reduce heat and simmer 45-60 minutes. When ready, water should be absorbed. 

2. 
Meanwhile, preheat oven to 450 degrees.

3. 
In a large bowl, toss cut broccoli with enough olive oil to lightly coat. Season with sea salt & pepper to taste. Spread on one side of a large jelly-roll or roasting pan. Repeat with carrots and spread them on the other side of the pan. Roast for 15 minutes.  

4. 
Remove the broccoli from the pan and place into a large serving bowl. Return carrots to the oven and roast an additional 10-15 minutes.  When finished, add carrots to serving bowl along with the sliced scallions and cooked barley.  Drizzle with a little more olive oil and balsamic vinegar, to taste. Toss to combine. 

Makes 2 large or 3 small servings

From Cooking My Cookbooks