By Melissa Clark
- Total Time
- 20 minutes
- Rating
- 5(704)
- Notes
- Read community notes
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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
87 calories; 7 grams fat; 1 gram saturated 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.
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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.
Ratings
5
out of 5
704
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Cooking Notes
Susie
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
Dave Schabes
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.
pghgrl
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!
Rivvi
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
Mark
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.
quaasam
Simple. Excellent. I love broccoli rabe.
quaasam
Simple. Excellent. I love broccoli rabe.
Rivvi
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
pghgrl
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!
Megan
Tossing in leftover lemon vinaigrette worked well. Smelled incredible, and came out crispy-leaved.
Shaila M
The leaves get addictively crispy this way.
JudyS
This was the perfect way to cook this vegetable- we loved it!
NYCTabletop
absolutely agree. temp + time + seasoning was perfect
Mark
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.
Dave Schabes
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.
Larry N.
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
Susie
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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