Orange-Glazed Carrots With Ramp Barley and Spinach Recipe

Ingredients (12)

• 1 cup pearled barley
• Kosher salt
• 1 1/2 pounds carrots, peeled and cut into 1-inch segments on a bias
• 1 tablespoon sugar
• 2 tablespoons unsalted butter (divided)
• 1/2 cup freshly squeezed juice and 1 teaspoon zest from 1 orange
• about 10 ramps, cleaned, trimmed, and finely sliced (about 2 cups sliced ramps, see note)
• 6 ounces baby spinach
• 2 tablespoons finely minced fresh parsley leaves
• Freshly ground black pepper
• 1/2 cup toasted slivered almonds
• Extra-virgin olive oil for serving