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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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