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
2/3 cup fresh cranberries (or 1/3 cup dried cranberries)
1/3 cup crumbled Gorgonzola or goat cheese
1/3 cup freshly toasted pecans
1 1/2 cups cooked barley, reheated (see instructions above)
1 tablespoon maple syrup, or more to taste
1 tablespoon balsamic vinegar, or more to taste