Ingredient:

• 1 pound Brussels sprouts, tips cut off, discolored leaves removed and sliced in half (smaller sprouts are better than large sprouts)
• 1 tablespoon olive oil
• Salt
• ⅔ cup fresh cranberries (or ⅓ cup dried cranberries)
• ⅓ cup crumbled Gorgonzola or goat cheese
• ⅓ cup freshly toasted pecans
• 1 ½ cups cooked barley, reheated (see instructions above)
• 1 tablespoon maple syrup, or more to taste
• 1 tablespoon balsamic vinegar, or more to taste