If you’ve never roasted broccoli rabe, this recipe will be a revelation. The high heat renders the stems and florets tender while the leaves crisp around the edges, like kale chips but with a spicy broccoli bite. Make sure not to crowd the pan or everything will steam rather than roast. This recipe will also work with regular broccoli. Cut the head up into bite-sized pieces and add 5 to 10 minutes to the cooking time.
Ingredients
- 1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon salt
- 2 garlic cloves, peeled and smashed
- Pinch red pepper flakes
- Nutritional Information
Nutritional analysis per serving (3 servings)
116 calories; 9 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 4 grams protein; 244 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
3 to 4 servings
Preparation
- Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
- Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.
20 minutes
Dining and Cooking