By Melissa ClarkTotal Time20 minutesRating5(706)NotesRead community notesIf 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.Featured in: Roasted Broccoli Rabe or to save this recipe.Subscriber benefit: give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribePrint OptionsInclude recipe photoAdvertisementIngredientsYield:3 to 4 servings1pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)2tablespoons extra-virgin olive oil¼teaspoon salt2garlic cloves, peeled and smashedPinch red pepper flakesIngredient Subst...
