Pan-Roasted Brussels Sprouts with Warm Bacon-Pecan Vinaigrette

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

Toast pecans in a large skillet over medium heat until fragrant, stirring constantly, about 5 minutes. Transfer to a bowl and reserve.
In the same skillet, melt together olive oil and butter until foamy. Add Brussels sprouts and cook over medium heat, tossing frequently, until lightly browned, about 5 minutes. Add diced bacon, and continue to cook, stirring frequently, until sprouts are more deeply browned and tender and bacon is crisp, about 10 minutes longer. Stir in shallots and sauté until softened, 1-2 minutes.
Increase heat to high, add sherry vinegar and mustard and toss to coat. Stir in toasted pecans and farro (if using). Taste and season with salt and pepper as desired.

To cook Farro:

4 cups water
1 cup farro
1 teaspoon salt

Bring water to a boil in a large heavy-duty pot. Stir in farro and salt and reduce heat to low. Simmer until tender, about 35 minutes. Drain. 1 cup raw farro should yield about 3 cups cooked.

Brussel Sprouts Pinterest