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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
1½ cups cooked barley, reheated (see instructions above)
1 tablespoon maple syrup, or more to taste
1 tablespoon balsamic vinegar, or more to taste
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 Tia_Trate
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