Roasted Garden Vegetables with Barley, Thyme and Horseradish

SPRING INTO LIFE By Jess O’Toole Ingredients: 8 oz. baby beets 8 oz. asparagus 8 oz. baby carrots 1 bunch radishes 2 tbsp. fresh thyme leaves 1 1/2 tsp. olive oil 1/2 cup uncooked pearl barley Sea salt Prepared horseradish condiment Vegetables begin to deteriorate and lose nutrients the minute they are harvested from the [...]