Roasted Broccolini with Dried Cranberry Agrodolce and Pine Nuts

Ingredients for Broccolini:

3 bunches broccolini

4 Tbl Roasted Garlic Avocado Oil

Kosher salt and freshly ground black pepper

Directions for Broccolini:

Pre-heat oven to 400° Trim 2 inches off the ends of the broccolini stems and cut any thick stalks in half lengthwise.

Place the broccolini in a single layer on two sheet pans. (If you put them on one sheet pan, the broccolini will steam rather than roast.)

Drizzle each sheet pan with 2 tablespoons olive oil, sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, and toss well. Roast for 15 minutes, until the broccolini is crisp-tender. Taste for salt and serve hot.

Dried Cranberry Agrodolce

Ingredients for agrodolce:

1 Tbl Garlic Extra Virgin Olive Oil

1 shallot, thinly sliced

1 medium red fresno or jalapeno pepper, thinly sliced

1 tsp coriander seeds, crushed

½ cup apple cider vinegar

¼ cup honey

1 dried bay leaf

¼ cup sweetened dried cranberries

¼ cup roasted pine nuts

Directions for agrodolce:

Heat the 1 Tbl oil in a saucepan over medium heat. Add the shallot, chili and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes. Stir in vinegar, honey, bay leaf and remaining

¼ tsp salt. Bring to a boil over medium low heat and simmer, stirring occasionally, until syrupy, 6-8 minutes.

Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf.

Place roasted broccolini on a platter; add cranberry mixture, and toss to coat and top with pine nuts. Serve warm or room temperature.