Roasted Broccolini and Mushrooms with Miso Ginger Sauce

This is a delicious side dish. The original recipe comes from Dishing up the Dirt, but I tweaked this one to match our tender broccolini and mushrooms that I had on hand - fresh foraged chanterelles would be amazing with this. This works as a great side dish to a lovely salmon, tenderloin, roasted chicken etc.

Ingredients

• 1 bunch of broccoli (about 1 1/2 pounds) cut into florets, stems roughly chopped

• 1 pound of wild and fun mushrooms, sliced

• olive oil

• salt and pepper

• optional: sesame seeds for garnish

Sesame Ginger Sauce

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon freshly grated ginger

• 1 clove of garlic, minced

• 1 teaspoon chili paste (or Sriracha)

• 2 tablespoons white miso

• 2 tablespoons tahini

• 1 tablespoon honey

• 2 teaspoons low sodium soy sauce

• 1 1/2 tablespoons toasted sesame oil

• 2 tablespoons water

Preparation

Preheat the oven to 425F. Toss the broccoli and mushrooms with olive oil, salt and pepper. Arrange the veggies in a single layer on two rimmed baking sheets. Place in the oven and roast until the broccoli is browned and lightly crips and the mushrooms have shriveled a bit, about 25 minutes. Rotate the pans and toss the veggies halfway through cooking.

For the sauce, combine all the ingredients in emersion blender or small food processor and puree until smooth. Taste test and adjust seasonings as needed.

Drizzle roasted veggies with the sauce or serve on the side. Enjoy.