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

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. 

Meanwhile, preheat oven to 450 degrees.

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.  

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