Name: Roasted Brussels Sprouts and Cranberries with Barley
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 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