Cooking with veggies- recipe share

Thank you for all of the links! This is my favorite broccolini recipe. Haven't tried it with the chili flakes, and we use regular sea salt.

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