Nordic Mushroom, Barley, and Thyme Winter Warm Bowl

In a saucepan, cover pearl barley with 2 cups salted water. Bring to a boil, reduce heat, and simmer for 25-30 minutes until tender but still chewy. Drain any excess water.

Preheat oven to 425°F. Toss diced parsnip and carrot with 1 tablespoon olive oil, thyme sprigs, and salt on a sheet pan. Roast for 20 minutes until golden and caramelized at the edges.

While vegetables roast, heat remaining olive oil in a large skillet over high heat. Add quartered mushrooms in a single layer — don't crowd the pan. Cook without stirring for 3 minutes until deeply browned on one side. Flip and add minced garlic, cook 2 more minutes.

Add vegetable broth and whole-grain mustard to the mushroom skillet. Stir to combine, scraping up any browned bits. Add baby spinach and stir until just wilted, about 1 minute.

Divide cooked barley between two deep bowls. Spoon the mushroom-spinach mixture and broth over the barley. Top with roasted root vegetables. Finish with black pepper and serve hot.