Roasted Broccolini With Winey Mushrooms Recipes
ROASTED BROCCOLINI WITH WINEY MUSHROOMS
Provided by Laura B. Russell
Categories Mushroom Side Roast Vegetarian Broccoli Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Put the broccolini on a baking sheet, drizzle with 2 tablespoons of the oil, sprinkle with 1/2 teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
- In a large (12 inches or wider), deep frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook, stirring occasionally, for about 5 minutes, until starting to soften. Raise the heat to medium-high, add the mushrooms and the remaining 1/2 teaspoon salt, and cook, stirring occasionally, for 7 to 10 minutes, until the mushrooms are golden brown. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient, as the flavor is in the browning.) Add the wine and cook for about 2 minutes more, until the pan is dry. Stir in the pepper.
- Spoon the mushrooms over the broccolini, then scatter some Parmesan over the top. Serve warm or at room temperature.
ROASTED SPICY BROCCOLINI
This Mediterranean-inspired broccolini combines crushed red pepper, garlic, oregano, and feta for a flavorful side dish that pairs perfectly with grilled steak or salmon. Adjust the red pepper to your family's tastes, or omit it completely.
Provided by France C
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Trim about 1/4 inch off the bottoms of the broccolini and remove any leaves. Place broccolini into a large resealable plastic bag.
- Combine oil, vinegar, salt, garlic powder, oregano, crushed red pepper, and black pepper in a small bowl. Pour over broccolini and gently toss to coat. Seal bag and let sit for 5 to 10 minutes, turning over halfway through.
- Spread broccolini in a single layer on the prepared baking sheet and top with feta cheese.
- Roast for in the preheated oven until tops are browned and stems are crisp-tender, about 15 minutes.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 18.3 g, Cholesterol 14 mg, Fat 10.2 g, Fiber 3 g, Protein 10.5 g, SaturatedFat 3.3 g, Sodium 824.5 mg, Sugar 6.2 g
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ROASTED BROCCOLINI WITH WINEY MUSHROOMS RECIPE
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Servings 4Calories 241 per servingTotal Time 35 mins
- Preheat oven to 400°F. On a baking sheet, drizzle broccolini with 2 Tbsp. oil; sprinkle with 1/2 tsp. salt and toss to coat. Spread in a single layer. Roast, turning once with tongs, until crisp-tender, 10 to 15 minutes. If stems are not uniform in size, remove thinner ones to a platter as they are done. (Broccolini can be cooked several hours in advance and kept at room temperature.)
- In a large, deep frying pan, heat remaining 2 Tbsp. oil over medium heat. Add onion and cook, stirring occasionally, until starting to soften, about 5 minutes. Raise heat to medium-high, add mushrooms and remaining 1/2 tsp. salt and cook, stirring occasionally, until mushrooms are golden brown, 7 to 10 minutes. (Mushrooms will release liquid before reabsorbing it and browning.) Add wine; cook until pan is dry, about 2 minutes. Stir in pepper.
- Spoon mushrooms over broccolini. Scatter some Parmesan over dish, if desired. Serve warm or at room temperature.
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- Heat the oven to 400 degrees F. Put the broccolini on a baking sheet in a single layer. Toss the broccolini with 2 tablespoons of the olive oil and 1/2 teaspoon of the salt. Roast until crisp-tender, turning once with tongs, 10 to 15 minutes. (Note: if the broccolini stems are inconsistent sizes, remove thinner pieces as they are done.) Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.)
- In a large (12-inch or wider) frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the sweet onion and cook, stirring occasionally, until starting to soften, about 5 minutes. Raise the heat to medium-high. Add the mushrooms and the remaining 1/2 teaspoon of salt. Cook, stirring occasionally, until the mushrooms are golden brown, 7 to 10 minutes. (The mushrooms will release a lot of liquid before reabsorbing it and browning. Be patient; the flavor is in the browning.) Add the wine and cook until the pan is dry, about 2 minutes more. Stir in the pepper. Spoon the mushrooms over the broccolini. If you like, scatter some grated Parmesan cheese over the top. Serve warm or at room temperature.
- Adapted with permission from Brassicas: Cooking the World’s Healthiest Vegetables by Laura B. Russell
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