Roasted Broccoli Rabe

5.0(817)

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.

by Melissa Clark

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Dinner, Quick, Side Dish

Servings

(3–4)

Total time

20 min

Calories / serving

87 kcal

Ingredients (5)

serves

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)broccoli-rabe
2 tablespoons extra-virgin olive oilolive-oil
1/4 teaspoon saltsalt
2 garlic cloves, peeled and smashedgarlic
Pinch red pepper flakesred-pepper-flakes

Instructions (2 steps)

01Heat 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.
02Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.