Thursday, January 9, 2014

OVEN BAKED VEGETABLES WITH BARLEY ENJOY DAN:

          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 TO 350 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 30 minutes.  
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 30 minutes.
9.   Top with toasted walnuts.

 ENJOY DAN:                           BON-APPETITE!!


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