Quick Recipe Version (TL;DR)

Yield: 4 hearty main-dish servings
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Quick Ingredients

1 1/2 cups pearled barley, rinsed
3 1/4 cups low-sodium vegetable broth
4–5 cups mixed root vegetables (carrots, parsnips, sweet potato, golden beets), peeled and cubed
2 large yellow onions, thinly sliced
1/3 cup + 3 Tbsp olive oil, divided (plus 1 Tbsp butter, optional)
Fresh parsley, thyme, and a little rosemary
2 garlic cloves, lemon zest, red pepper flakes (optional)
Salt, black pepper, bay leaf, dried thyme
Optional: crumbled feta or goat cheese, lemon wedges, extra herbs for garnish

Do This

1. Heat oven to 425°F (220°C). Toss root vegetables with 2 Tbsp olive oil, salt, pepper, and thyme; spread on a baking sheet.
2. In a wide skillet, slowly caramelize sliced onions in 1 Tbsp olive oil (and butter, if using) over medium-low heat, 25–35 minutes.
3. Roast vegetables 25–30 minutes, stirring once, until browned and tender.
4. Meanwhile, toast barley in 2 Tbsp olive oil, add broth, bay leaf, salt; simmer 30–35 minutes until tender, then fluff.
5. Warm 1/3 cup olive oil with smashed garlic, herbs, lemon zest, salt, and red pepper flakes; let steep off heat 10 minutes.
6. Combine barley, roasted roots, and most of the herb oil. Top with caramelized onions, drizzle remaining oil, garnish, and serve.

Why You’ll Love This Recipe

Comforting and hearty, with chewy barley, sweet caramelized onions, and deeply roasted root vegetables in every bite.
The herb-infused olive oil adds a bright, fresh finish that makes the whole dish taste restaurant-worthy.
Mostly hands-off once everything is in the oven and on the stove, and it reheats beautifully for lunches or easy dinners.
Naturally vegetarian and easily vegan, with simple swaps to fit different tastes and diets.

Grocery List

Produce: Carrots, parsnips, sweet potato, golden beets (or other root vegetables), yellow onions, garlic, fresh flat-leaf parsley, fresh thyme, fresh rosemary, lemon.
Dairy: Unsalted butter (optional, for caramelizing onions), feta or goat cheese (optional, for serving).
Pantry: Pearled barley, low-sodium vegetable broth, extra-virgin olive oil, bay leaf, dried thyme, red pepper flakes, balsamic or apple cider vinegar (optional), salt, black pepper.

Full Ingredients

For the barley pilaf

1 1/2 cups pearled barley, rinsed under cold water
2 Tbsp olive oil
3 1/4 cups low-sodium vegetable broth
1 bay leaf
1/2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

For the roasted root vegetables

2 medium carrots (about 6 oz / 170 g), peeled and cut into 1/2-inch chunks
2 medium parsnips (about 6 oz / 170 g), peeled and cut into 1/2-inch chunks
1 small sweet potato (about 8 oz / 225 g), peeled and cut into 1/2-inch cubes
2 small golden beets (about 6 oz / 170 g), peeled and cut into 1/2-inch wedges
2 Tbsp olive oil
1 tsp kosher salt (or 3/4 tsp fine sea salt)
1/2 tsp freshly ground black pepper
1 tsp dried thyme or 1 Tbsp fresh thyme leaves

For the caramelized onions

2 large yellow onions (about 1 1/2 lb / 680 g), halved and thinly sliced
1 Tbsp olive oil
1 Tbsp unsalted butter (optional; use more olive oil for vegan)
1/4 tsp fine sea salt
1 tsp balsamic vinegar or apple cider vinegar (optional, for brightness)

For the herb-infused olive oil

1/3 cup extra-virgin olive oil
2 garlic cloves, lightly smashed
2 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp fresh thyme leaves
1 tsp finely chopped fresh rosemary or 1/4 tsp dried rosemary
1/2 tsp finely grated lemon zest
Pinch of red pepper flakes (optional)
Pinch of fine sea salt

Optional garnish & serving

2 Tbsp chopped fresh parsley or chives
Lemon wedges, for serving
Crumbled feta or goat cheese, for serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prep the vegetables

Heat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup (optional but helpful).

Peel and cut the carrots, parsnips, sweet potato, and golden beets into roughly 1/2-inch pieces. Try to keep everything around the same size so the vegetables roast evenly.

Place the chopped root vegetables on the baking sheet. Drizzle with 2 Tbsp olive oil, then sprinkle with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp dried thyme (or 1 Tbsp fresh thyme). Toss with your hands or a spatula until everything is evenly coated and spread into a single layer. Set aside while you start the onions.

Step 2: Slowly caramelize the onions

In a large, wide skillet, heat 1 Tbsp olive oil and 1 Tbsp butter (if using) over medium heat until melted. Add the sliced onions and 1/4 tsp salt. Toss to coat the onions in the fat, then spread them out in an even layer.

Reduce the heat to medium-low. Cook, stirring every few minutes, until the onions soften, turn golden, and then deep amber, about 25–35 minutes. If any spots start to burn, reduce the heat and add a splash of water to loosen the browned bits. When the onions are deeply caramelized, stir in the 1 tsp vinegar (if using) to deglaze the pan and add a gentle tang. Turn off the heat and set aside.

Step 3: Roast the root vegetables

Once the onions are underway (after about 10 minutes), slide the tray of prepared root vegetables into the preheated oven. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender, lightly crisp on the edges, and nicely browned in spots.

When done, remove the tray from the oven and set aside. If any small pieces have browned more quickly, they will add great flavor, so keep them; just avoid anything that looks burnt.

Step 4: Toast and simmer the barley

While the vegetables roast and the onions caramelize, start the barley. In a medium saucepan with a lid, heat 2 Tbsp olive oil over medium heat. Add the rinsed barley and cook, stirring often, for 3–4 minutes, until the grains smell toasty and look slightly golden.

Pour in the 3 1/4 cups vegetable broth, add the bay leaf, and season with 1/2 tsp salt. Stir well and bring to a gentle boil. Once boiling, reduce the heat to low, cover, and simmer for 30–35 minutes, or until the barley is tender but still pleasantly chewy and most of the liquid has been absorbed.

Turn off the heat. Remove and discard the bay leaf. Let the barley sit, covered, for 5 minutes, then fluff with a fork. Taste and adjust seasoning with additional salt and black pepper if needed.

Step 5: Make the herb-infused olive oil

While the barley simmers, prepare the herb oil. In a small saucepan or skillet, combine 1/3 cup extra-virgin olive oil and the 2 lightly smashed garlic cloves. Warm over low heat just until the oil is hot to the touch and tiny bubbles start to form around the garlic, about 3–5 minutes. Do not let the garlic brown; you are infusing, not frying.

Remove the pan from the heat. Stir in the chopped parsley, thyme leaves, rosemary, lemon zest, a pinch of red pepper flakes (if using), and a small pinch of salt. Let the mixture steep and cool slightly for at least 10 minutes. The oil will become fragrant and a beautiful green-gold color.

Step 6: Combine the barley, roasted vegetables, and herb oil

In a large serving bowl or shallow platter, add the fluffed barley. Tip in the roasted root vegetables along with any flavorful oil or browned bits from the baking sheet.

Remove the garlic cloves from the herb oil and discard them. Drizzle about two-thirds of the herb-infused oil over the barley and vegetables. Gently toss everything together until the grains and vegetables are evenly coated and glistening. Taste and adjust with more salt, black pepper, or a squeeze of lemon if you like extra brightness.

Step 7: Top with caramelized onions, garnish, and serve

Scatter the warm caramelized onions over the top of the barley pilaf, letting some onion ribbons fall between the vegetables and grains so every serving gets a bit of everything.

Drizzle the remaining herb-infused olive oil over the top. Garnish with a handful of freshly chopped parsley or chives. If using, sprinkle with a little crumbled feta or goat cheese.

Serve warm, with lemon wedges on the side for squeezing over each plate. This pilaf is substantial enough to be a main dish, but also works beautifully as a side alongside roasted chicken, fish, or a simple green salad.

Pro Tips

Take your time with the onions. True caramelization happens slowly. If they seem to be browning too fast, lower the heat and add a splash of water, scraping up any browned bits.
Cut vegetables evenly. Aim for similar-sized pieces so the roots roast at the same rate and you get a mix of textures in every bite.
Do not boil the herb oil. Gentle heat preserves the fresh flavor and color of the herbs. If the garlic starts to brown, remove the pan from the heat immediately.
Adjust the barley texture. For a slightly looser pilaf, stir in an extra splash of warm broth or water at the end until you like the consistency.
Season in layers. Each component (barley, vegetables, onions, herb oil) should taste good on its own; that is how you get a deeply flavorful finished dish.

Variations

Mediterranean twist: Add 1 cup cooked chickpeas, a handful of chopped sun-dried tomatoes, and finish with crumbled feta and a little extra lemon juice.
Extra-green version: Stir a couple of handfuls of baby spinach or chopped kale into the hot barley just before adding the roasted vegetables, letting the greens wilt slightly.
Different roots and grains: Swap in other root vegetables you love (celery root, turnips, or red beets) or replace some of the barley with farro or brown rice for a mixed-grain pilaf.

Storage & Make-Ahead

Let the pilaf cool to room temperature before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days. The flavors deepen as it rests, making it excellent for meal prep.

To reheat, add a splash of water or broth and warm gently on the stovetop over low heat, or in the microwave, until heated through. If you have any leftover herb oil, drizzle a little on after reheating to refresh the flavors.

For make-ahead prep, you can cook the barley, roast the vegetables, caramelize the onions, and make the herb oil up to 1 day in advance. Store each component separately in the refrigerator. Rewarm gently, then combine with the herb oil just before serving so the dish tastes freshly made.

Nutrition (per serving)

Approximate values per serving (1 of 4): about 540 calories, 13 g protein, 75 g carbohydrates, 20 g fat, 8 g fiber, 7 g sugar, and 720 mg sodium. Values will vary based on exact ingredients, any added cheese, and how much salt you use.

Hearty Barley Pilaf With Roasted Root Vegetables and Herb Oil