Tangy mustard roasted brussels sprouts

Upgrade the classic side with slightly chewy wheat berries.

This easy dish features a tiny bit of bacon, which adds a salty meatiness that complements the earthiness of the greens and whole grains. “Any pork product you use such as lardo, bacon, or pancetta will be very flavorful so a little bit goes a long way,” says private chef Danny Newberg of Joint Venture. “The key to this dish is to get a good quality whole grain mustard,” he adds, “which really makes the dish pop with a nice acidity.”

Serves four

4 cups Brussel sprouts, cut in half length-wise
1 cup wheat berries
2 ounces diced lardo or 6 ounces diced bacon
1 tablespoon apple cider vinegar
3 tablespoons high-quality whole grain mustard
Lemon (for serving)

1. Place wheat berries in a pot and cover with 3 cups of water. Bring to a boil and simmer for approximately 35 to 45 minutes. Wheat berries are finished cooking when they are tender with a slight chew. Drain and reserve.

2. Heat a medium-sized pan over low to medium heat. Place lardo or bacon in pan and render slowly so lardo becomes translucent or bacon becomes slightly browned.

3. Turn heat to medium and place all Brussels sprouts in a pan with the cut side down and season with salt and pepper. Cook for 8 to 10 minutes until evenly browned and you can pierce the vegetable with a fork.

4. When the Brussels sprouts are ready, turn the heat off and add wheat berries, vinegar, and mustard into the hot pan, mixing thoroughly.

To Serve:Place in a bowl with a squeeze of lemon to finish.

Also in this series: Raw Brussels Sprouts Slawand Savory Steamed Brussels Sprouts