Sticky roast carrots in barley broth

Sticky roast carrots in barley broth

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  • 4
  • Easy
  • Fat conscious Meat-free
  • 15 minutes
  • 45 minutes
  • Ashbourne Sauvignon Blanc-Chardonnay 2016


  • 4 large carrots, halved lengthways
  • 2 T butter
  • 2 T brown sugar
  • Lemon juice, a squeeze
  • 2 cups beef stock
  • 1 t fresh turmeric, finely grated
  • 1 t fresh ginger, finely grated
  • 2 sticks celery, washed and sliced
  • 1 red onion, cut into 8 wedges
  • 4 bay leaves
  • 250 g Woolworths ready-to-eat barley
  • Sea salt and freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 180°C. Place the carrots on a baking tray, dot with butter and sprinkle over the sugar. Roast for 35 minutes, or until tender and caramelised.

Place the remaining ingredients into a saucepan and bring to the boil. Reduce the heat and simmer until the celery and onion are soft. Stir through the barley and simmer for 2 minutes.

Serve the barley broth with the glazed carrots. Season to taste.

Cook's note: A hearty, warming home-made broth full of flavour thanks to gratings of fresh turmeric and ginger, and a squeeze of lemon. You won’t stop at just one bowl.

Discover more stew recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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