Roasted Broccoli Rabe

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Roasted Broccoli Rabe

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.

Rating

Ingredients

  • 1pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
  • 2tablespoons extra-virgin olive oil
  • 1/4teaspoon salt
  • 2garlic cloves, peeled and smashed
  • Pinch red pepper flakes
Set base servings to enable scaling:

Directions

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.

Nutrition

Info
Fat: 7 gramsCalories: 87Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 183 milligramsSugar: 0 gramsFiber: 3 gramsCarbohydrate: 4 gramsProtein: 4 grams

Source: https://cooking.nytimes.com/recipes/1016069-roasted-broccoli-rabe