Roasted Broccoli Rabe

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If you’re a fan of broccoli try this oven-roasted broccoli rabe recipe. Made up of just 3 ingredients it is a tasty and nutritious dish that can be made in under 30 minutes! It is one of the best broccoli rabe recipes to add to your meal plan this week! See below for the recipe and video.

Broccoli rabe on a white plate with a beige kitchen towel on a wooden table | Roasted Broccoli Rabe | The Radiant Root

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Elevate your vegetable game with our delectable roasted broccoli rabe recipe. Fresh, vibrant broccoli rabe takes center stage in this dish, paired with the rich flavors of extra virgin olive oil and the aromatic punch of fresh garlic. 

Broccoli rabe, also known as rapini, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants. When roasted, it takes on a delightful crispy texture while retaining its distinct bitter and slightly nutty flavor profile. This dish is a testament to how simple ingredients can come together to create something truly exceptional.

In just a few easy steps, you’ll transform fresh broccoli rabe into a side dish that pairs perfectly with a variety of main courses or stands beautifully on its own. 

Whether you’re a longtime fan of this leafy green or trying it for the first time, this recipe is sure to delight your taste buds and leave you craving more.

So, let’s dive into the world of roasted broccoli rabe and discover how this classic combination of flavors can make your mealtime memorable.

Why you’ll love this recipe

This roasted broccoli rabe recipe is one of my favorites. Here are some reasons why you are sure to love it too! 

  • Flavorful
  • Crispy texture
  • Easy to prepare
  • Done in a jiffy
  • Nutritious
  • Versatility
  • Fits in with dietary restrictions
  • Pleasing presentation

Roasting brings out the best of broccoli rabe. It dulls down the bitterness and creates a bold and savory taste that’s beautifully complemented by the richness of fresh garlic and the fruity notes of extra virgin olive oil.

Just a few minutes in the oven gives this veggie a wonderful, crispy texture, turning each bite into a satisfying crunch.

With only 3 ingredients, this recipe is incredibly easy to prepare, making it a hassle-free addition to any meal.

This recipe can be prepped and made in under 30 minutes. So it’s a great side to have during those busy nights when you have little time to get a meal on the table.

Broccoli rabe is a nutritional powerhouse, rich in vitamins, minerals, and antioxidants. By roasting it, you preserve its nutritional value while adding incredible flavor.

Roasted broccoli rabe is a versatile side dish that pairs perfectly with a wide range of main courses. It makes a great complement to various cuisines.

Whether you’re following a keto, gluten-free, or dairy-free diet, this dish fits seamlessly into various dietary preferences and restrictions.

The vibrant green of roasted broccoli rabe paired with the golden hues of garlic and olive oil creates a visually appealing dish that’s as pleasing to the eyes as it is to the palate.

With its bold flavors, satisfying crunch, quick preparation, versatility, and colorful palette, roasted broccoli rabe is sure to become your favorite go-to dish

What is broccoli rabe?

Broccoli rabe, broccoli di rabe, or rabe broccoli (pronounced rob)is a green cruciferous vegetable that comes from the Brassiceae or cabbage family. It is native to Europe and popular in Mediterranean cuisine. 

When it comes to looks, broccoli rabe is a cross between broccoli and kale. It has long stems with green leaves and buds on top that resemble broccoli florets.

Broccoli rabe benefits

If you are wondering “Is broccoli rabe good for you?” The answer is yes! This green veggie provides an abundance of nutrients. 

A hundred grams or one-half cup provides the following:

  • 3 grams Fiber
  • 3 grams Protein
  • 0.5 gram Fat
  • 20 grams of Vitamin C (30% of the DV)
  • 83 micrograms of Folate (21% of the DV)
  • 131 micrograms of Vitamin A (15% of the DV)
  • 2 milligrams Iron: (11% of the DV)
  • 108 milligrams of Calcium (11% of the DV)
  • 224 micrograms of Vitamin K (over 100% of the DV)
  • 0.77 milligrams Zinc (8% of the DV)

As you can see broccoli rabe is a good source of essential nutrients folate, calcium, fiber, vitamins A, C, and K.

There are few calories in broccoli rabe but it also provides a good amount of protein for a vegetable.

One thing to note is that the nutritional value of broccoli rabe varies depending on whether it is raw or cooked.

Broccoli rabe raw has a higher level of vitamin C. Additionally, cooking this green veggie increases vitamin K levels.

Like the broccoli rabe calories, there are few carbs in broccoli rabe. There are just about 3 calories per serving. This makes it a great food if you are on a low-carb or keto diet.

Broccoli rabe health benefits

When it comes to the question, “Is broccoli rabe healthy?” Some research shows it can be associated with good health.

The vitamins and antioxidants found in this plant have been said to be potentially beneficial for improving cognition, digestion, blood sugar, and weight management

These nutrients have also reduced the risk of inflammatory diseases like cancer, osteoporosis, and heart disease.

Where to buy broccoli rabe

If you are curious where you can buy broccoli rabe you can get it from local farmer’s markets, supermarkets, and health food stores. 

It is sold in bunches tied together with twist ties. You can find it in the produce aisle usually by the kale and other loose leafy greens.

When choosing your rapini greens look for a dark green bunch. Try to avoid ones with yellow leaves or buds that are blooming flowers.

If you want to save time going to the store you can also Google the phrase “broccoli rabe near me” to find where it can be sold without even leaving your home! 

Online retailers like Instacart*, Amazon*, FreshDirect*, and Whole Foods*.

If you are a big fan of this veggie, you can get adventurous and start growing broccoli rabe! According to the Gardening Channel it is a fast-growing cool weather plant that is ready for harvest in just 45 days to 60 days.

Related: If you’re looking to save $$ check out how Rakuten* can give you money back on your online groceries.

Many ask the question “How do you cut and cook broccoli rabe?” Read on to find out.

How to prepare broccoli rabe 

There is some slight broccoli rabe prep to be done before making recipes with rapini. However, it shouldn’t take too long. You just need to clean and cut your broccoli rabe.

How to clean broccoli rabe

First, you want to wash the veggie. The second step is to pat it dry with a kitchen towel or paper towel. The third and final step is trimming broccoli rabe’s stems.

How to cut broccoli rabe

Here are the deets on how to trim broccoli rabe! Take a pair of

or a sharp paring knife* and chop off an inch off the bottom of each broccoli rabe stem. 

Certain recipes may require cutting the rapini into smaller pieces. However, for this roasted broccoli rabe recipe, this is all the cutting you need to do. 

Now know how to prep broccoli rabe you’re ready to get cooking with broccoli rabe!

Ingredients used in this recipe

This recipe is super easy to make and contains just the following 3 ingredients:

  • Fresh broccoli rabe
  • Extra virgin olive oil
  • Fresh garlic

Broccoli rabe

Rapini or broccoli rabe is the star of this dish, contributing a robust, slightly bitter, and nutty flavor. As it roasts, it develops a crispy texture with slightly charred edges, offering a delightful contrast to the tender inner leaves. Its earthy taste pairs perfectly with the other ingredients, creating a harmonious balance of flavors and textures.

Extra virgin olive oil 

The ingredient that serves not only as a cooking medium but also adds a luxurious richness and hint of fruity bitterness is extra virgin olive oil. As it coats the broccoli rabe and garlic, it aids in achieving that desirable crispy texture during roasting. 

Moreover, it’s a heart-healthy fat, providing a silky mouthfeel and enhancing the overall taste by binding the flavors together. Its Mediterranean charm elevates the entire dish, making it a delightful culinary experience.

Fresh garlic

Garlic adds a layer of pungent, aromatic richness to the dish. When roasted alongside the broccoli rabe, it mellows out the flavor, infusing the greens with a gentle garlicky essence. Garlic is known for its ability to enhance savory dishes, and in this recipe, it complements the broccoli rabe’s bitterness with its savory notes, creating a well-rounded and flavorful profile.

Together, these three ingredients create a roasted broccoli rabe dish that’s bursting with flavor, and texture. The bitterness of the greens is balanced by the garlic’s savory notes and the olive oil’s richness, resulting in a harmonious and satisfying side dish.

Roasted broccoli rabe ingredient photo: A wooden table with a white cutting board on top are the ingredients for this roasted broccoli rabe recipe. A bunch of broccoli rabe. On top of it reads “broccoli rabe”. Above it is a small clear glass bowl with extra virgin olive oil. It reads “extra virgin olive oil.” Below the broccoli rabe is a another small clear glass bowl that contains mashed garlic. It reads “garlic.” Below that it reads “The Radiant Root.” | buy broccoli rabe| The Radiant Root

How to make this recipe (step-by-step instructions)

Here are the steps on how to make broccoli rabe roasted in the oven. For full recipe ingredients and instructions check out the recipe card below.

1. Prep the broccoli rabe and garlic. Rinse the broccoli rabe under cold running water, pat dry, and set it aside. Take a garlic peeler* and peel the garlic cloves. Then mash the garlic in a garlic press*. Place it aside.

2. Preheat the oven to 425 degrees Fahrenheit. 

3. Take a baking sheet cover it with parchment paper* or a reusable roasting mat* and set it aside.

Roasted Broccoli Rabe Recipe Instruction photos 1 of 8: A Wooden table with a baking sheet and hands showing it being lined with a reusable baking mat. It reads “line a baking sheet with a baking mat.” | oven-roasted broccoli rabe recipe | The Radiant Root

4. In a medium or large bowl add 2 tablespoons extra virgin olive oil* (EVOO) and 3 cloves of peeled pressed* garlic. Then mix them together and set the bowl aside.

Roasted Broccoli Rabe Recipe Instruction photos 2, 3, and 4 of 8: A wooden table with 3 photos in a row. On the left is a small clear glass bowl conatining olive oil. Above it reads “olive oil.” Next to that photo is a a red arrow pointing to the middle photo of the same glass bowl containing olive oil and fresh garlic. Above it reads “fresh garlic”. There is a red arrow pointing from that bowl to the same bowl on the right with the ingredient mixed together with a half spatula sitting in the bowl. Above it reads “mix together.” | best broccoli rabe recipes | The Radiant Root

5. Separate the broccoli rabe bunch out into individual stalks. Using kitchen scissors* or a sharp paring knife* cut one inch off the bottom of one stalk. Continue until all the pieces of broccoli rabe are trimmed. 

Roasted Broccoli Rabe Recipe Instruction photos 5 of 8: A wooden table with a white cutting board on top is a bunch of broccoli rabe and hand showing how to cut off one inch off the stem. It reads “Separate and trim the ends off of the stalks of broccoli rabe.” | Roasted Broccoli Rabe | The Radiant Root Food Blog | how to prep broccoli rabe | The Radiant Root

6. Take the trimmed broccoli rabe pieces and lay them out in a flat layer on the covered baking sheet.

Roasted Broccoli Rabe Recipe Instruction photos 6 of 8: A baking sheet with a reusable roasting mat topped with all the pieces of broccoli rabe spread out in a flat layer. It reads “Lay the broccoli rabe out flat out on the covered baking sheet.” | best way to cook broccoli rabe | The Radiant Root

7. Dip a basting brush* into the olive and garlic mixture and brush onto each of the broccoli rabe pieces until they are well covered and no longer have dry parts.

Roasted Broccoli Rabe Recipe Instruction photos 7 of 8: Broccoli rabe spread out on the a reusable roasting mat with a hand basting the garlic oil mixture on all of the broccoli rabe until well covered. It reads “Brush the olive and garlic mixture on the broccoli rabe pieces until they are well covered and have no dry parts.” | easy rapini recipe | The Radiant Root

8. Place the baking sheet in the oven and let cook until the broccoli rabe is brown and crispy. This should be about 10-15 minutes.

9. Let cool for 4 minutes and enjoy.

Roasted Broccoli Rabe Recipe Instruction photos 8 of 8: Roasted Broccoli Rabe on a white plate next to a checkered towel. It reads “let cool and enjoy” | how to make broccoli rabe less bitter | The Radiant Root

Recipe tips for roasted broccoli rabe

To create a flavorful and crispy roasted broccoli rabe be sure to follow these recipe tips:

Preheat the oven: For the perfect crispness be sure to preheat the oven to the specified temperature before putting the broccoli rabe inside.

Trim the broccoli rabe stems: Trim the tough ends off of the broccoli rabe stems with kitchen shears*. This will leave you with tender and flavorful parts for roasting.

Mash the garlic in a garlic press: Pressed garlic, obtained by using a garlic press*, tends to release more of its natural oils and juices, which can lead to a stronger and more pronounced garlic flavor when roasting

Coat the broccoli rabe evenly: Be sure to coat the extra virgin olive oil garlic mixture evenly on the broccoli rabe. This can be done by using a basting brush*.

Don’t crowd the broccoli rabe on the baking sheet: If you find you cannot fit all of the broccoli rabe in a single flat layer on one sheet pan move it to a larger baking sheet or place it on two separate pans.

This avoids overcrowding which can cause steaming instead of the intended roasting.

Watch for doneness: The broccoli rabe will crisp pretty quickly so keep a close eye on the roasting pan. While cooking times do vary, this dish does not need to be cooked more than 10 to 15 minutes. If you find it’s not to your desired crispness then cook another few minutes.

Serve quickly: Roasted broccoli rabe is best when it’s close to being out of the oven. That’s why I only let it cool for a few minutes. This way it’s still hot and crispy.

To get a perfectly crisp and flavored broccoli rabe follow these recipe tips.

Recipe, additions, substitutions, and variations

If you’re looking for ideas on additions, substitutions, or recipe variations this section has some information for you!

Additional ingredients to add to roasted broccoli rabe

If you want to enhance your broccoli rabe recipe here are some suggestions for recipe additions:

  • Salt and pepper: Add a sprinkle before roasting.
  • Red pepper flakes: Sprinkle on before or after roasting for a touch of heat.
  • Lemon juice: A drizzle of lemon juice after roasting adds a burst of citrus flavor.
  • Lemon zest: Grate a little lemon zest before serving for a bright, citrusy aroma, and taste
  • Vegan parmesan or Pecorino Romano: Increase the salt- and savoriness with a sprinkle of cheese after roasting.
  • Toasted nuts or seeds: A handful of sliced almonds, pine nuts, chopped walnuts, or sesame seeds give some more crunch and nutty flavor.
  • Cherry tomatoes: Add them before cooking to get the sweet, juicy flavor.
  • Balsamic reduction: A drizzle of balsamic reduction after cooking adds a sweet acidity flavor.
  • Crispy bacon: Crumbled crispy bacon can add a savory and salty element.
  • Golden raisins: For a natural sweetness add a handful of golden raisins.
  • Extra garlic: If you just can’t get enough garlic add a few whole cloves on top of the broccoli rabe before baking.
  • Pineapple chunks: To get a sweet and tangy contrast add pineapple chunks prior to cooking.
  • Crispy shallots: Cook thinly sliced shallots in olive oil until golden brown and sprinkle on top of the broccoli rabe.
  • Carmelized onions: Carmelize onions and add them for a sweet-savory flavor combination

Feel free to mix and match these additions based on your preferences, but remember that they will affect the dish’s flavor, texture, and nutrition.

Substitutions for this roasted broccoli rabe recipe

If you cannot find fresh broccoli rabe alternatively, you can use frozen broccoli rabe instead. There will be an extra step of letting it thaw. You will also need to drain out all the water before mixing it with the garlic and oil.

In addition, if you cannot find a fresh or frozen variety of this vegetable don’t fret! The following veggies can be used as a broccoli rabe substitute:

  • Turnip greens
  • Mustard greens
  • Escarole
  • Chinese broccoli
  • Dandelion greens
  • Collard greens
  • Broccolini

In place of fresh garlic, you can use garlic powder or garlic paste. The flavor intensity of garlic will vary between these types of garlic so you may need to adjust the quantity to your liking.

Typically, one clove of garlic is equal to 1/8 tsp garlic powder and 1/2 tsp garlic paste. So for this recipe, you want to use the following in place of garlic:

If you don’t have olive oil you can sub in avocado, coconut, almond, or walnut oil. 

Each oil will bring its unique taste to the dish.

Keep in mind any substitutions could change the taste, texture, and nutritional profile of this dish.

Variations

Here are roasted broccoli rabe recipes incorporating different chopping techniques as well as ingredient variations.

Stalk size: I like to keep the broccoli rabe stalks whole, but if you prefer smaller pieces you can chop them up before you brush on the olive and garlic mixture.

Garlic choices: The garlic press* makes preparing garlic easy. However, if you are looking for a slightly milder garlic flavor you can opt to mince your garlic instead.

You can also experiment with whole garlic for a 

Here are some recipe variations 

  • Pesto covered: Blend basil, pine nuts, garlic, olive oil, and vegan Parmesan cheese into pesto and coat the broccoli rabe.
  • Mediterranean flare: Season with oregano, thyme, rosemary, and roast with bell peppers, red onions, and Kalamata olives.
  • Crispy prosciutto: Wrap a few stems of broccoli rabe with prosciutto and roast to get a salty crunch

Feel free to use these variations or create your own to customize this versatile dish according to your taste preferences. Any adaptions will affect the flavor, texture, and nutritional value of the recipe.

How to store and save leftovers

If you have any broccoli rabe left be sure to place it in an airtight container and place it in the fridge. The roasted broccoli rabe will stay fresh for 3 to 7 days. 

Please note that the crispness of the broccoli rabe may diminish after storage, but the delicious flavors will remain strong.

How to reheat leftovers

When you are ready for leftovers you can enjoy cold or reheat them in the 

  • Oven/toaster oven
  • Air fryer
  • Microwave
  • Grill
  • Stovetop

Oven/toaster oven

To reheat leftovers in the oven or toaster oven preheat it to 350°F (175°C). Place the broccoli rabe on a baking sheet and heat for 5 to 10 minutes until it reaches your desired warmth.

Air Fryer 

Place the broccoli rabe in the air fryer basket and cook for 2 to 3 minutes at 350°F (175°C) (preheat if necessary). Check periodically to make sure it doesn’t overcook. Remove once it’s reached your desired temperature and crispness.

Microwave 

Put the broccoli rabe in a microwave-safe dish and cover with a microwave-safe lid. Heat on medium for 1 to 2 minutes. Check after a minute to see if it’s hot enough. This reheating method is quick but it is not recommended if you want a crispy veggie.

Grill or Grill Pan:

Preheat the grill or grill pan to medium-high heat. Place the leftover broccoli rabe directly on the grill grates or in a grill basket. Grill for a few minutes turning occasionally until it’s hot and slightly charred. This heating method will add a smoky flavor and recreate the initial crispy texture.

Stovetop 

On the stovetop use a non-stick skillet or pan. Heat over medium-high heat. Add a little oil then once hot add the leftover broccoli rabe. Stir-fry for a few minutes until it’s heated through. This will help to re-crisp the broccoli rabe.

Keep in mind that reheating may cause some loss of crispness, but you can regain some of it with methods like the oven, stovetop, or grill.

Common and FAQ

What is the Difference Between Rapini and Broccoli Rabe?

When comparing broccoli rabe vs. rapini these are just two separate names for the same vegetable. So there is no difference between them

Rapini is specifically used for Italian broccoli rabe recipes. The word “rapi” in Italian means turnip. Turnips are a subspecies of this vegetable and that is why you will see it referred to as “rapini” from time to time.

There are also culinary versions of broccoli rabe Chinese dishes as well. 

What is the Difference Between Broccolini and Broccoli Rabe?

When looking at broccoli rabe vs. broccolini you will find these are two completely different vegetables.

Broccolini or baby broccoli is also a green vegetable and part of the cabbage family. It differs because it is a hybrid of broccoli and gai lan. Gai Lan is better known as “Chinese kale” or “Chinese broccoli.” 

The nice thing about broccolini is you can eat the florets, leaves, and stems without having to do much prep.

What Part of Broccoli Rabe Do You Eat?

What is the Difference Between Rapini and Broccoli Rabe? When comparing broccoli rabe vs. rapini these are just two separate names for the same vegetable. So there is no difference between them

Rapini is specifically used for Italian broccoli rabe recipes. The word “rapi” in Italian means turnip. Turnips are a subspecies of this vegetable and that is why you will see it referred to as “rapini” from time to time.

There are also culinary versions of broccoli rabe Chinese dishes as well. 
What is the Difference Between Broccolini and Broccoli Rabe? When looking at broccoli rabe vs. broccolini you will find these are two completely different vegetables.

Broccolini or baby broccoli is also a green vegetable and part of the cabbage family. It differs because it is a hybrid of broccoli and gai lan. Gai Lan is better known as “Chinese kale” or “Chinese broccoli.” 

The nice thing about broccolini is you can eat the florets, leaves, and stems without having to do much prep.

What Part of Broccoli Rabe Do You Eat?

Broccoli rabe’s stems, leaves, and buds are all edible. The buds resemble little broccoli florets but have a different taste.

What Does Broccoli Rabe Taste Like?

Broccoli rabe is said to have a nutty and slightly bitter taste. Its flavor has been compared to mustard and turnip greens. 

Some people have also compared it to the flavor of broccoli.

Why Is Broccoli Rabe Bitter?

The bitter broccoli rabe flavor comes from glucosinolates found in this food. These sulfur-containing compounds are broken down when broccoli rabe is chewed and the sulfur is released from the vegetable creating a bitter taste.

This can be appealing or disgusting to some people. So, if you are the latter, read on to learn how to make broccoli rabe less bitter and more appetizing.

How Do You Get the Bitterness Out of Broccoli Rabe?

If you are not a fan of bitter vegetables no worries! There are things that you can do to cut down the bitterness. 

One way is by blanching broccoli rabe. This is when you place a vegetable in boiling water or steam it for a few minutes. 

Another way to cut down that bitter flavor is by roasting. This method of cooking makes bitter veggies like broccoli rabe taste great. Similarly, roasting is an easy way to get a meal on your table quickly.

Moreover, this particular garlic roasted rapini recipe is one way that will make broccoli rabe a sure crowd-pleaser!

How to Cook Broccoli Rabe

Once you have the broccoli rabe prepared you can use it in your recipe. Cooking broccoli rabe can be done in a variety of ways. You can make the following recipes for broccoli rabe:

-Blanched/steamed broccoli rabe
-Sauteed broccoli rabe
-Baked broccoli rabe
-Grilled broccoli rabe (grilled rapini)
-Steamed broccoli rabe
-Sauteed broccoli rabe

Sauteed broccoli rabe is quite a popular method for how to cook rapini. However, I think roasting is the best way to cook broccoli rabe. This is also a very easy way to get a delicious quick side dish or broccoli rabe appetizer.

Blanching is often an initial step in many broccoli rabe recipes. If you were curious “Can you cook broccoli rabe without blanching?” For this recipe yes!

This is another reason why I like roasting broccoli rabe. You can skip the blanching step! 

Adding spices like garlic will also make this veggie taste great. Garlic rabe can be made by mixing roasted broccoli rabe with garlic and olive oil. It is a really easy rapini recipe that can be cooked while you prepare your proteins and other veggie sides.

Spices also help to calm the bitter taste!

Equipment used in this recipe*

Here is a list of equipment or similar items used in this roasted broccoli rabe recipe:

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

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Roasted Brocoli Rabe

This easy roasted broccoli rabe recipe consists of just 3 ingredients and offers a delicious dairy, nut, and gluten-free dish that can be enjoyed as part of a meal or snack.
Course Appetizer, Side Dish
Cuisine AIP, dairy-free, gluten-free, Italian, keto, Mediterranean, night shade free, no added sugar, nut-free, paleo, whole30
Keyword 30 minute snack, AIP, antioxidants, appetizers, comfort food, cozy, dairy-free, dinner, easy recipe, easy side, easy snack, garlic, healthy eating, keto, Mediterranean, whole30 compliant
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 6 stems
Calories* 66kcal

Ingredients

  • 1 bunch Broccoli rabe
  • 2 tbsp Extra virgin olive oil
  • 3 cloves Garlic peeled and pressed

Instructions

  • Prepare the broccoli rabe by rinsing it under cold running water, drying it with a pat, and setting it aside. Next, peel the garlic using a garlic peeler and use a garlic press to mash it. Then, set the mashed garlic aside.
  • Preheat oven to 425 degrees Fahrenheit.
  • Take a baking sheet and cover it with parchment paper or a reusable roasting mat.
  • In a large bowl add 2 tablespoons extra virgin olive oil and 3 cloves of peeled mashed garlic. Mix the ingredients together. Then set the bowl aside.
  • Separate the broccoli rabe bunch into separate stalks.
  • Using kitchen scissors or a sharp paring knife cut one inch off the bottom of one stalk. Continue until all the pieces of broccoli rabe are trimmed.
  • Take the trimmed broccoli rabe pieces and lay them in a flat layer on the covered baking sheet.
  • Dip a basting brush into the olive and garlic mixture and brush onto each of the broccoli rabe pieces until they are well covered and no longer have dry parts.
  • Place the baking sheet in the oven and let roast broccoli rabe until it crisps and browns. This should be about 10-15 minutes.
  • Let cool for 4 minutes and enjoy.

Video

Notes

This section gives an overview of recipe tips, additions, substitutions, and variations, as well as nutritional content and how to store and reheat leftovers.

 

Recipe tips 

 
For a perfectly crispy and flavorful roasted broccoli rabe:
 
  • Preheat the oven to the specified temperature for ideal crispness.
  • Trim off the tough ends from broccoli rabe stems for tender roasting.
  • Use a garlic press* to release garlic’s natural oils for enhanced flavor.
  • Evenly coat the broccoli rabe with the olive oil and garlic mixture.
  • Avoid overcrowding on the baking sheet to prevent steaming.
  • Keep a close eye on the oven; it crisps quickly in 10-15 minutes.
  • Serve promptly to enjoy hot, crispy broccoli rabe.
 
Follow these tips for the best-roasted broccoli rabe.
 

Recipe additions/substitutions/variations

 
This section will go over recipe additions, substitutions, and variations for roasted broccoli rabe.
 
Additions
 
Here are some ideas for recipe additions.
 
  • A dash of salt and pepper before roasting
  • Sprinkle of red pepper flakes before or after roasting
  • Drizzle of lemon juice and/or lemon zest after cooking
  • A pinch of vegan parmesan or Pecorino Romano
  • Top with a serving of toasted nuts or seeds
  • Add some cherry tomatoes before roasting
  • Balsamic reduction after cooking
  • Crispy bacon on top
  • A small handful of golden raisins
  • Extra whole garlic cloves
  • Pineapple chunks before roasting
  • Crispy shallots
  • Caramelized onions
 
Please know that any recipe add-ons will affect the overall flavor, texture, and nutritional content.
 
Substitutions
 
You can adapt this recipe in several ways:
 
Using frozen broccoli rabe: If fresh broccoli rabe is unavailable, you can use frozen broccoli rabe, but make sure to thaw and drain it before using it in the recipe.
 
Broccoli rabe substitutes: If broccoli rabe is not available, consider alternatives like turnip greens, mustard greens, escarole, Chinese broccoli, dandelion greens, collard greens, or broccolini.
 
Garlic Substitutes: Instead of fresh garlic, you can use garlic powder or garlic paste. Adjust quantities to your taste (1 clove = 1/8 tsp garlic powder or 1/2 tsp garlic paste).
 
Oil substitutes: Swap olive oil for avocado, coconut, almond, or walnut oil, each gives its own unique flavor to the dish.
 
Remember, any substitutions may affect the dish’s taste, texture, and nutritional content, so choose accordingly to achieve your desired outcome.
 
Variations
 
Recipe variations include the following: 
 
Stalk size: You can choose to keep the broccoli rabe stalks whole or chop them into smaller pieces before brushing on the olive and garlic mixture.
 
Garlic choices: You have options like using a garlic press* for easy preparation, mincing garlic for a milder flavor, or even roasting whole garlic cloves for a unique taste.
 
Recipe variations: You can explore variations like 
 
  • Pesto-covered broccoli rabe
  • Mediterranean-flavored seasoning with herbs and olives
  • Broccoli rabe wrapped with prosciutto
 
Feel free to experiment with these variations or create your own to suit your taste preferences. Keep in mind that any changes will impact the dish’s flavor, texture, and nutrition.
 

How to store leftovers

 
Here are the details on what to do with leftovers: 
 
Store any leftover roasted broccoli rabe in an airtight container. Place it in the fridge for 3 to 7 days.
 
Note that the crispness of the broccoli rabe may diminish during storage. However, the delicious flavors will still be present in the dish.
 

How to reheat leftovers

 
When reheating leftover roasted broccoli rabe, you have several options:
 
  • Oven/Toaster Oven: Preheat to 350°F (175°C) and bake for 5 to 10 minutes on a baking sheet.
  • Air Fryer: Cook at 350°F (175°C) for 2 to 3 minutes in the air fryer basket, preheating if needed.
  • Microwave: Heat in a microwave-safe dish with a lid on medium for 1 to 2 minutes, this cooking method may not maintain its crispiness.
  • Grill/Grill Pan: Grill on medium-high heat for a few minutes until hot and slightly charred, adding a smoky flavor.
  • Stovetop: Use a non-stick skillet or pan, heat over medium-high heat with a bit of oil, and stir-fry for a few minutes until heated through.
 
Please note that reheating may result in a slight reduction in crispiness, but methods like using the oven, stovetop, or grill can help partially restore it.
 

Nutritional information

 
Nutrition information is estimated using Nutrifox nutrition label maker*
 

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This recipe was originally published on April 13, 2022. It has been updated to reflect a clearer outline, new photos, and recipe notes.

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