A satisfying one pot meal
Sprouts and sweet potatoes are perfect partners, the slight bitterness of the greens balancing the sweetness of the root perfectly. Kalettes or purple sprouting would work well too.
Pot barley is worth cooking by the batch as you can use it for plenty of quick supper fixes. Here it transforms a tray of vegetables into a satisfying one pot meal. Try crumbling leftover stilton and walnuts over the vegetables for a warm winter salad or serve as a fabulous side with a joint of gammon.
For more on batch cooking and pot barley recipe ideas, read Jenny’s latest blog
400g brussels sprouts
500g sweet potato
2 medium red onions
3 tbsp olive oil
500g cooked pot barley (about 175g when dried)
150ml vegetable stock
A large bunch of parsley, roughly chopped
1 tbsp pumpkin seeds
1 orange, segmented
For the dressing:
1 garlic clove
3 tbsp white miso
3 tbsp extra virgin olive oil
Juice of 1 orange
Zest of ½ orange
Plenty of freshly ground black pepper
Preheat the oven to 200C. Peel and halve the sprouts. Cut the sweet potato into bite-sized chunks, leaving the skin on for extra fibre and texture.
Peel and slice each onion into about 8 wedges, with the flesh still attached at the root end (thin onion slices will catch and burn).
Tumble the vegetables around in the olive oil on a roasting tray, season with salt, then place in the oven for about 20 -30 mins until cooked through and well caramelised.
While the vegetables are cooking you can make the dressing. Crush the garlic with half tbsp salt using the flat of your knife and then place all the ingredients in a jam jar and give the dressing a good shake. Balance the dressing: if your orange is very sweet, you may want to add a splash of wine vinegar.
Take a small pan and warm the barley through in the vegetable stock (you could zap this in a microwave if you prefer) and then pour over the dressing and stir in most of the parsley.
Toss the pumpkin seeds around in a hot frying pan for 2 mins over a medium flame until toasty. Serve the barley and vegetables tumbled together on a large platter and top with the pumpkin seeds, the remaining parsley and the orange wedges.
Recipe and image: Jenny Chandler