Roasted Curried Parsnips with Barley

This recipe originated from my intention to make soup, but with last minute input from AAM, who was really hungry, I made some serious changes to the recipe.  I altered a really good soup recipe from The Greens Cookbook (I highly recommend, by the way), to a healthy and tasty barley bowl.

• 2 cups of parsnips, peeled and chopped
• 1 cup of carrots, peeled and chopped
• 1 leek, soaked and chopped
• 1 yellow onion, chopped
• 1/3 cup of olive oil
• 2 tb curry powder
• 1 tsp ginger
• 1/2 tsp freshly ground pepper
• 1/4 tsp sea salt
• 3 cups of veggie broth
• 1 cup of barley

1. Pre-heat the oven to 400 degrees.

2. Meanwhile, cook the barley in the veggie broth.

3. Toss the veggies in a roasting pan. In a bowl, stir together the olive oil, curry, ginger, salt and pepper. Drip over the veggies evenly, then stir together well.

4. Roast the veggies in the oven for 30 minutes, and be sure to occasionally stir together. When cooked through, serve over the barley.

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