Roasted Broccoli Rabe Recipe - NYT Cooking

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Total Time20 minutesRating5(799)CommentsRead comments

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.

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Ingredients

Yield:3 to 4 servings

1pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2tablespoons extra-virgin olive oil
¼teaspoon salt
2garlic cloves, peeled and smashed
Pinch red pepper flakes

Add ingredients to Grocery ListIngredient Substitution GuideNutritional Information

Nutritional analysis per serving (4 servings)

87 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 183 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Make the recipe with usWatch

Step 1
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.
Step 2
Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.

Private Notes

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Ratings

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Comments

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Private

This was a revelation. I've always blanched broccoli rabe to mellow it so, I didn't think I'd like this but apparently roasting mellows it as well.I liked this much better than kale chips; alot of it didn't make it out of the pan as I kept munching it.A little discrepancy between the video and directions. On the video this bakes at 500 degrees and the garlic is omitted and lemon juice is added. I roasted at 450 degrees and needed a little more than 10 minutes for the edges to crisp

Is this helpful? 71

I made this tonight with a slight variation. I roasted the rapini (my wife freaks out when I call it broccoli rabe due to the gas factor) at 400 with olive oil, salt, and pepper, for about 15 min. Then I sprinkled on some pecorino romano and turned on the broiler to brown it. Delicious side dish to the last portion of my frozen Bolognese from this past winter, served with some shell pasta from the Chicago Eataly.Melissa, I don't know if you read these, but I'm your old pal Al Dente.

Is this helpful? 38

Oh my goodness, a TOTAL revelation! Love broccoli rabe so much, but not the blanching and ice baths. Roasted rabe is phenomenal and about the easiest thing in the world. I dealt with the tougher stems by slicing them vertically and adding them to the pan, and they too came out great. Thank you for this method, NYT!

Is this helpful? 22

Simple. Excellent. I love broccoli rabe.

Is this helpful? 5

This is the best way to cook (roast)rapini. Only made one bunch, big mistake, it was so easy and utterly delicious. Will always roast 2 bunches at a time. Toss left overs with simple vinaigrette and you have a yummy salad for tomorrow. Thank you

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Recipe Tags

Broccoli Rabe
Five Ingredient
Dinner
Quick
Side Dish

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