Best Pan Roasted Broccoli Rabe Bagna Cauda Recipes

ROASTED BROCCOLI RABE

Roasted Broccoli Rabe image

Provided by Valerie Bertinelli

Time 35m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 large bunch broccoli rabe, trimmed and cut into 1 1/2-inch pieces
1 pint cherry tomatoes
2 shallots, sliced
Olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F. Toss the broccoli rabe, tomatoes and shallots in enough olive oil to thoroughly coat. Sprinkle with some salt and pepper. Spread the vegetables onto 2 large baking sheets (avoid crowding the sheets). Roast until the tomatoes have burst and the broccoli rabe is browned around the edges and cooked through, about 25 minutes. Transfer to a platter or large bowl to serve.

BROCCOLI BAGNA CàUDA

Broccoli Bagna Càuda image

Provided by Michelle Tam

Categories Side Roast Wheat/Gluten-Free Dinner Broccoli Healthy Anchovy Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 bunches broccoli (about 2 pounds), cut into florets, with stems peeled and cut into uniform pieces
2 tablespoons macadamia nut oil or fat of choice Kosher salt
Kosher salt
Freshly ground black pepper
6 anchovy fillets packed in olive oil (about half of a 2 ounce can), drained and minced
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Finely grated zest and juice from 1 medium lemon

Steps:

DO THIS:
1. Preheat the oven to 400°F with the rack in the middle position.
2. In a large bowl, toss together the broccoli and macadamia nut oil, and season generously with salt and pepper. Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
3. Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
4. In the mean time, make the bagna càuda. Cook the minced anchovies and olive oil in a small saucepan over low heat. Stir until the anchovies melt into the oil, which should take 3 to 5 minutes. Remove the pan from the heat, and stir in the garlic and red pepper flakes.
5. When the broccoli's done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest, and lemon juice.

ROASTED BROCCOLI RABE

Roasted Broccoli Rabe image

If 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.

Provided by Melissa Clark

Categories dinner, quick, side dish

Time 20m

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled and smashed
Pinch red pepper flakes

Steps:

Heat oven to 425 degrees. Toss broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
Roast rabe for about 10 minutes. It's done when the stems are tender and the leaves are crisp at the edges.

Nutrition Facts : @context http, Calories 87, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 183 milligrams, Sugar 0 grams