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Roasted Broccoli Rabe
![Roasted Broccoli Rabe](https://cdn.statically.io/img/static01.nyt.com/images/2014/02/20/dining/recipes-roastedbroccolirabe/recipes-roastedbroccolirabe-articleLarge-v2.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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
Preparation
- 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
Cooking Notes
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
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.
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!
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
Tried roasting broccoli rabe for the first time exactly per the recipe, and hated it: tough, bitter, gray, a little greasy. Next time, back to my tried and true method of blanching, shocking in ice water, later sautéing in oil and garlic. Result: tender, mellow, bright green, and much less oily.
Simple. Excellent. I love broccoli rabe.
Simple. Excellent. I love broccoli rabe.
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
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!
Tossing in leftover lemon vinaigrette worked well. Smelled incredible, and came out crispy-leaved.
The leaves get addictively crispy this way.
This was the perfect way to cook this vegetable- we loved it!
absolutely agree. temp + time + seasoning was perfect
Tried roasting broccoli rabe for the first time exactly per the recipe, and hated it: tough, bitter, gray, a little greasy. Next time, back to my tried and true method of blanching, shocking in ice water, later sautéing in oil and garlic. Result: tender, mellow, bright green, and much less oily.
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.
Inspired! I've always cooked broccoli just one way, sautéed with garlic. However, this is sooo much easier for when you are in a hurry - and delicious
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
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