Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Heat oven to 180C/160C fan/gas Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.
Step 2
Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.
Step 3
Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.
Your folders
cooking.nytimes.com
5.0
(161)
Your folders
howsweeteats.com
5.0
(24)
20 minutes
Your folders
britacooks.com
5.0
(1)
35 minutes
Your folders
allrecipes.com
4.6
(29)
45 minutes
Your folders
recipetineats.com
5.0
(8)
45 minutes
Your folders
recipes.instantpot.com
30 minutes
Your folders
foodnetwork.com
4.8
(253)
28 minutes
Your folders
dudethatcookz.com
5.0
(8)
40 minutes
Your folders
kalejunkie.com
5.0
(8)
25 minutes
Your folders
cooking.nytimes.com
Your folders
onceuponachef.com
5.0
(30)
45 minutes
Your folders
goodto.com
3.8
(77)
40 minutes
Your folders
bonappetit.com
4.8
(40)
Your folders
marthastewart.com
Your folders
shelikesfood.com
5.0
(1)
25 minutes
Your folders
blog.fatfreevegan.com
4.3
(4)
30 minutes
Your folders
simplyrecipes.com
Your folders
barefootcontessa.com
Your folders
weightwatchers.com
30 minutes