Serves 4-6
Meant to be served warm or at room temperature, this is a lively vegetable side dish. Roasted Brussels sprouts are tossed with a warm skillet-rendered bacon vinaigrette with shallots and chopped pecans. Folding in cooked farro elevates the vegetable side to a heartier grain dish.
1/2 cup pecan pieces, roughly chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 lbs Brussels sprouts, stems trimmed, left whole (discard blemished or tough outer leaves)
4 ounces bacon, diced
1/4 cup minced shallot
2 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 cup cooked farro, optional
1 teaspoon coarse kosher salt, more to taste
Freshly ground black pepper
To cook Farro:
4 cups water
1 cup farro
1 teaspoon salt
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