Halfway between Thanksgiving and Christmas, we're all in the midst of get-togethers, potlucks and open houses, with hearty, heavy meat dishes and to-die for desserts waiting to be ravished. It's about that time when your family and friends will be thankful when you add a healthy green to the table with one of the season's best vegetables. One of our favorites is broccolini - a hybrid of broccoli and Chinese kale - a delicious, crunchy vegetable that is the best of both worlds.
If you have a smaller crowd to feed, this Roasted Broccolini with Mushrooms recipe is an easy one to cook up and might just be the surprise hit of the night.
Coat the broccolini with olive oil, then roast them until tender-crisp. While the broccolini is roasting, sauté the mushrooms over the stove with a balsamic vinegar sauce. When done, combine the two and generously spice the dish with our Aleppo Chili Flakes.
Aleppo chili flakes add a wonderful depth of flavor and a welcoming touch of color to an earthy-colored dish. I highly recommend being creative and adding these chili flakes to your repertoire of vegetable side dishes for an extra oomph.
Simple to make, but an absolute delight to the taste buds, this Roasted Broccolini with Mushrooms in Balsamic Sauce will leave your guests asking for more this holiday season.
Roasted Broccolini with Mushrooms in Balsamic Sauce
by Season with Spice
Serves 4 as a side
Ingredients:
1 lb broccolini (2 bunches) - ends trimmed
Olive oil
1 shallot - finely sliced
1/2 lb your choice of mushrooms - thinly sliced (I used baby portobello mushrooms)
A dab of unsalted butter
2 tbsp balsamic vinegar
3 tbsp vegetable or chicken broth
A swirl of dry white wine or marsala wine (optional)
Sea salt ( try our Ginger-Lime Sea Salt)
Season with Spice's Aleppo Chili Flakes
Method:
1. Preheat oven to 400°F.
2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt (our Ginger-Lime Sea Salt works really well here), and toss to coat evenly. Then spread the broccolini in a single layer.
3. Roast the broccolini for about 12 - 15 minutes, or until tender-crisp (turning over once). Transfer the broccolini to a platter.
4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.
5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes - until the liquid cooks down. Sprinkle in a bit more sea salt.
6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top. Serve warm.
by Season with Spice
Serves 4 as a side
Ingredients:
1 lb broccolini (2 bunches) - ends trimmed
Olive oil
1 shallot - finely sliced
1/2 lb your choice of mushrooms - thinly sliced (I used baby portobello mushrooms)
A dab of unsalted butter
2 tbsp balsamic vinegar
3 tbsp vegetable or chicken broth
A swirl of dry white wine or marsala wine (optional)
Sea salt ( try our Ginger-Lime Sea Salt)
Season with Spice's Aleppo Chili Flakes
Method:
1. Preheat oven to 400°F.
2. Place the broccolini on a baking sheet. Drizzle on some olive oil, sprinkle lightly with sea salt (our Ginger-Lime Sea Salt works really well here), and toss to coat evenly. Then spread the broccolini in a single layer.
3. Roast the broccolini for about 12 - 15 minutes, or until tender-crisp (turning over once). Transfer the broccolini to a platter.
4. While the broccolini is roasting, heat about 2 tbsp of olive oil in a large skillet or frying pan over medium heat. Add in the sliced shallot and saute until they begin to soften.
5. Turn heat to medium-high, add in the mushrooms and a pinch of sea salt. Saute the mushrooms for about 8 to 10 minutes. The mushrooms will start to release some moisture and once it begins to evaporate, add in a dab of butter. Stir, then add in the balsamic vinegar and broth. Continue to cook for a minute. Swirl in dry white wine or marsala wine (if using), and saute for another 2-3 minutes - until the liquid cooks down. Sprinkle in a bit more sea salt.
6. Serve the mushrooms over the roasted broccolini, then sprinkle the Aleppo Chili Flakes on top. Serve warm.
