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Home » side dish » Roasted broccoli rabe

Roasted broccoli rabe

Published: Sep 23, 2021 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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This roasted broccoli rabe, also known as rapini, is a quick and delicious side dish to change up your weeknight dinners. Toss with red pepper flakes and freshly squeezed orange juice for a surprisingly delightful bite.

Roasted broccoli rabe on a plate with sliced oranges

Side dishes are always an afterthought for me; they are usually not too inspired, and they tend to be something quick that doesn’t require too much thinking or too many dirty dishes.

And to be completely honestly, sometimes I just skip the sides all together.

I know. Not the right approach if you’re trying to get in a variety of fruits and vegetables every single day (enter smoothies!), but when time is of the essence, sometimes something has to give.

For me, right now, I’ve let side dishes slip away. Which means that you too, may be struggling with sides and looking for new easy ideas for vegetables you may not typically reach for.

Closeup of roasted borrocoli rabe on a plate with slices of orange

Enter one of my all-time favourite vegetables, broccoli rabe (or rapini). It’s bitter and slightly nutty and has so much flavour. It is so good no matter how you cook it.

I love using a variety of flavours that compliment it’s bitterness and bring out some sweet notes.

How do you make this side?

Start by trimming the woody ends of your broccoli rabe and toss it with some olive oil, sesame oil, orange zest, red pepper flakes and salt.

This recipe cooks in the oven on a sheet pan at 425F and is ready in 10 minutes.

Finished dish on a plate

What other ingredients would pair well?

There are a few substitutions that could work really well in this recipe. You could opt for lemon instead of the fresh orange if that’s what you have on hand. That said, I do love the subtle sweetness that the fresh orange brings to this dish.

You could also add some fresh garlic–which is a classic flavour combination.

This recipe was inspired by another recipe from the New York Times by Melissa Clarke, I loved the flavours she used (orange/sesame oil) along with the broccoli rabe, which I’ve replicated here.

If you’re looking for more side dish inspo, pesto cauliflower is an absolute star.

What main dish would you serve this rapini with?

I think this recipe would pair perfectly with my super popular baked chicken leg quarters or a light pasta dish like this pasta with cherry tomatoes.

Roasted broccoli rabe on a plate with sliced oranges

Roasted Broccoli Rabe

Author: Louisa Clements
4.20 from 25 votes
Roasted broccoli rabe, also known as rapini, is a quick and delicious side dish to change up your weeknight dinners. Toss with red pepper flakes and freshly squeezed orange juice for a surprisingly delightful bi
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Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
servings icon
Servings: 4

Ingredients

  • 1 bunch rapini, woody ends trimmed
  • 2 tbsp olive oil
  • 1 tsp sesame oil
  • 1 tsp orange zest
  • ¼ tsp red pepper flakes
  • ¼ tsp salt

Instructions

  • Preheat oven to 425F. On a sheet pan, toss broccoli rabe with olive oil, sesame oil, orange zest, red pepper flakes and salt.
  • Roast in the oven for 10 minutes or until the stalks are tender and bright green and the florets and leaves are starting to become crisp.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: 5 Ingredient Recipes, easy, gluten free, side dish
Nutrition Facts
Roasted Broccoli Rabe
Amount Per Serving
Calories 84 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Sodium 166mg7%
Potassium 114mg3%
Carbohydrates 2g1%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 1521IU30%
Vitamin C 12mg15%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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