Roasted broccolini is dressed with a warm bacon vinaigrette, sweet dried cherries, and toasted pecans. A savory, slightly tangy fall side dish that pairs beautifully with roasted chicken, pork, or a holiday meal.
1. Preheat oven to 425F. Toss the broccolini with olive oil and salt. Arrange in a single layer on a sheet pan and roast until tender and lightly charred around the edges.
2. While the broccolini is roasting, cook the bacon. Add the diced bacon to a skillet over medium heat and cook until golden and crisp. Transfer the. cooked bacon to a plate, leaving about 2 tbsp of bacon fat in the skillet.
3. Add the minced shallot to the warm bacon fat and cook for 1–2 minutes until softened. Stir in the apple cider vinegar, Dijon mustard, honey, dried cherries, and water. Simmer gently until the cherries soften and the dressing comes together.
4. Transfer the roasted broccolini to a serving platter and spoon the warm bacon vinaigrette over the top. Scatter the crispy bacon, toasted pecans, and fresh parsley over the broccolini.