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.
Balsamic Roasted Brussels Sprouts with Cranberries and Pecans Cheesy Smashed Broccoli Colorful Roasted Vegetables Perfect Roasted Cabbage
Please let me know how your recipe turns out in the comments! I love hearing from you.
