ROASTED BRUSSELS SPROUT SOUP WITH BARLEY by CHEF DAN:

Serves 4

INGREDIENTS:

10 cups chicken broth

1 pound Brussels sprouts, about 30, trimmed and cut in half

2 tablespoons olive oil, divided

 Sea salt to taste

2 carrots, chopped

1 turnip, peeled, trimmed and cubed

1 parsnip, peeled and thinly sliced

2/3-cup fresh cranberries

1/2-toasted chopped walnuts

1-1/2-cup toasted barley

1 tablespoon maple syrup

1 tablespoon Balsamic vinegar

DIRECTIONS:      (PRE-HEAT OVEN TO400 DEGREES)

1.   In a dry fry-pan over medium-heat add barley and roast for 2-3 minutes, set aside.

2.   In a bowl place halved Brussels sprouts, carrots, turnip, parsnip, cranberries, and 1 tablespoon olive oil and a pinch of salt.

3.   Toss to combine.

4.   On a prepared baking sheet place the vegetables and cranberries.

5.   Bake in pre-heated oven 1 hour. 

6.   In a stock pot add the stock and bring to a boil.

7.   Add roasted vegetables, roasted barley, maple syrup, and vinegar.

8.   Reduce heat and simmer for 1 hour

9.   Top with toasted walnuts.

 ENJOY DAN:                           BON-APPETITE!!