Warm Roasted Carrot and Barley Salad

By Hetty Lui McKinnon

Updated November 26, 2023

  • Beatriz Da Costa for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
35 minutes
Rating
5(1,144)
Comments
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There is something very exciting about transforming a simple bunch of carrots into a deeply flavorful and satisfying weeknight meal. Carrots are given a lot of love here: Leaving the skin on adds texture, slicing them into thin batons ensures that they cook quickly and evenly, and drizzling them with honey right out of the oven amplifies their natural sweetness. A sprinkle of lemon zest adds brightness. Ras el hanout, a North African spice blend, means “head of the shop” in Arabic as it was often one of the best mixes a vendor had to offer. Its fragrant blend of coriander, cumin, ginger, clove and turmeric brings warmth and richness to the tahini. The perfect chew of pearl barley is so gratifying in this dish, but for even more flavor, cook your barley in stock.

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Ingredients

Yield:6 servings

  • 1 cup pearled barley

  • Kosher salt and black pepper

  • 2 pounds carrots, washed, trimmed and cut into 3-inch-long, a scant ½-inch-wide batons

  • 2 tablespoons extra-virgin olive oil

  • 2 teaspoons runny honey, such as clover honey

  • ½ teaspoon fresh lemon zest (from ½ lemon)

  • 2 cups arugula

  • A handful of parsley

  • ¼ cup toasted sliced almonds

FOR THE SPICED TAHINI

  • ¼ cup tahini

  • 1 tablespoon fresh lemon juice (from ½ lemon)

  • 1 teaspoon ras el hanout

  • 1 small garlic clove, grated

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

47 grams carbs; 326 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 12 grams fiber; 510 milligrams sodium; 8 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees and place a rack on the lowest shelf. In a medium saucepan, combine barley with 4 cups water; season with ½ teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 20 to 25 minutes. If the barley hasn’t absorbed all of the water, drain off the excess.

  2. Step 2

    Meanwhile, place the carrots on a sheet pan, drizzle with the olive oil and toss to coat, spreading into an even layer. Season with salt and pepper. Place on the bottom oven rack and roast until tender and starting to turn golden, about 15 minutes. Remove from the oven, toss and return to the oven for 5 to 7 minutes until completely tender.

  3. Step 3

    While the carrots roast, make the dressing: In a medium bowl, whisk together the tahini, lemon juice, ras el hanout, garlic and ½ teaspoon salt. Add 3 to 4 tablespoons water, 1 tablespoon at a time, until it is smooth and has a pourable consistency.

  4. Step 4

    When the carrots are ready, remove them from the oven, drizzle with honey and sprinkle with lemon zest. Season with a pinch of salt and toss to coat.

  5. Step 5

    In a serving bowl, combine the carrots with the barley, arugula and parsley. Drizzle with the spiced tahini and sprinkle with almonds.

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Ratings

5 out of 5
1,144 user ratings
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Comments

Caroline Robertson

Ras El Hanout is a Middle Eastern spice blend. If you can't obtain it, take some cumin seeds, dry fry & crush them. You'll also need a little heat; chilli flakes/powder would do, plus a little turmeric. Some R-E-H blends have rose petals in them - and I prefer those - but it's not essential. It's worth investing in a jar as it's superb rubbed onto lamb for barbecuing. Just rub the lamb with a little olive oil and then liberally sprinkle the R-E-H on. Leave to marinade before cooking.

Takis

Here's the Ras el hanout mix recipe I've been using for years. All amounts in teaspoons. All spices are ground. 2 nutmeg - 2 coriander - 2 cumin - 2 ginger - 2 turmeric - 2 salt - 2 cinnamon - 1.5 sugar - 1.5 paprika - 1.5 black pepper - 1 cayenne pepper - 1 cardamom powder - 1 allspice - ½ cloves Mix and store in a jar in your spice cabinet.

Gigi B

Delicious added fennel seeds to the roasted carrots.Chewy, crunchy, savory and sweet.

MinNJ

As it turns out I am a ras al nout fangirl. Made this for Mother’s Day with quinoa (for GF family member) and for being so simple, it was really delicious. I made as written and wouldn’t change a thing. It does make a lot so I will halve the recipe in the future.

KT

Made exactly as written. Loved the creamy, spicy slightly sweet dressing. Served with garlicky greens on the side.

Cathy in Texas

Are there any alternatives to the tahini dressing for those allergic to sesame seeds? Wondering what flavors would complement the barley and carrots.

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