Have you tried roasted broccoli rabe? Broccoli rabe looks like long, flat broccoli but tastes more like kale. Roasting the broccoli rabe tempers its bitterness, and I’m obsessed with the crispy edges that it develops under high heat.
Here, it’s tossed with roasted potatoes and just enough Parmesan cheese to tempt the skeptics.
The dish comes together fairly quickly. You can prepare the broccoli rabe and the dressing while the potatoes roast for the first 20-ish minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp.
The simple, zippy dressing of lemon, mustard and garlic soaks right into the potatoes and makes this dish extra flavorful.
How to Serve This Dish
This hearty side dish would be welcome on your dinner table from fall through winter. It would be a lovely side dish on Thanksgiving, or serve it in the morning as breakfast hash—top individual servings with fried eggs or scrambled eggs.
More Side Dishes to Try
Like this recipe, these fun side dishes feature vegetables roasted to golden perfection.
Please let me know how your recipe turns out in the comments! I love hearing from you.
Lemony Roasted Broccoli Rabe and Potatoes
This delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. This recipe would also make a great breakfast—just serve with eggs! (Fried, poached, scrambled or hard boiled.) Recipe yields 4 side servings.
Roasted broccoli rabe and potatoes
Dressing
- Preheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.
- Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.
- On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly but thoroughly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.
- While the potatoes and broccoli rabe finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, bake leave one or both pans in the oven a couple more minutes.
- Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.
Notes
Make it dairy free/vegan: Skip the Parmesan!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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