Instructions

1. Preheat oven to 425 degrees.
2. In a medium-sized pot, bring barley and 2 1/2 cups stock to a boil. Reduce heat to a simmer; cook, covered, until tender and the liquid has been absorbed, 40 to 50 minutes. Combine 2 teaspoons tarragon with butter and stir tarragon butter into cooked barley, season with kosher salt and freshly ground pepper. Let sit, covered, 5-10 minutes.
3. While barley is cooking, cut radishes in half lengthwise (leaving small ones whole) and toss with olive oil. Spread on baking sheet, sprinkle with kosher salt, and place on middle rack of oven. Roast radishes for 10 minutes. Open oven and shake pan for even browning. Continue roasting 8-10 minutes, or until crisp-tender.
4. Toss roasted radishes with remaining 2 teaspoons fresh tarragon and serve atop cooked barley.

Number of servings (yield): 3-4 main courses servings

Active Time: 20 minutes (conducted while barley is cooking)