Roasted Brussels Sprouts and Cranberries with Barley

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