Orange-Glazed Carrots With Ramp Barley and Spinach Recipe

Serves: 4 Save

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

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