BRUSSELS SPROUTS AND TOASTED BARLEY ENJOY DAN:

         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:      (PE-HEAT THE BROILER)

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.   In a   cast iron skillet over medium-high heat add oil and when sizzling.

5.   Add seasoned Brussels sprouts, carrots, turnip, parsnip and cranberries, sauté for 3-4 minutes.

6.   Place skillet in the oven 4-5 inches from the broiler.

7.   Broil for 3-4 minutes.

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

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

10.                Reduce heat and simmer for 20-30 minutes.

11.                Top with toasted walnuts.

 ENJOY DAN:                           BON-APPETITE!!