Add some olive oil to the bottom of a baking pan. Halve the vegetables and place them in the pan. Sprinkle liberally with seasoned salt and pepper.
Cut the tops off the heads of garlic to expose the cloves. Place in the pan and drizzle with olive oil. Cover the pan with foil and roast for one hour at 400 degrees.
After the hour is up, remove the foil and place the pan under the broiler until the vegetables start to brown.
Add your broth and barley to a stock pot, cover and simmer. You can use any broth you like, but this is a nice, hearty vegetarian meal if vegetable broth is used.
Remove the garlic and place in the fridge to cool. Carefully chop the remaining veggies and put them in a bowl.
Add your herbs.
Your roasted garlic will be cool enough to peel.
Mash the garlic and add to your stock pot. Stir into the broth and barley. (Which should now be cooked.)
Add your roasted veggies.
- 1.0 Large white onion
- 1.0 Large parsnip
- 1.0 Medium turnip
- 0.0 Head green cabbage
- 4.0 Baby red potatoes
- 1.0 Carrot
- 2.0 32 oz. Boxes of broth
- Olive oil
- Seasoned salt
- 1.0pch Sage, rosemary, thyme
- 1.0c Barley
- 2.0 Heads of garlic