Roasted Broccoli Rabe with Red Peppers
I’ve mentioned broccoli rabe to you guys in my Broccoli Rabe, Sausage and Cannellini Beans with Orecchiete Pasta recipe. Check that one out- it’s one of my favorites! Broccoli rabe or Rappini, is popular in Italian cooking. But broccoli rabe can be a bit bitter. We like it that way, but as I’ve said before it really depends on where you buy it, and the batch you get. My store happened to have it on sale, so I bough two big bunches! Then I had to figure out what to do with it! We really like it sauteed with garlic and oil, but I just had so much of it! This time I decided to roast it in the oven with sweet red peppers. I was delicious! The sweet peppers really helped out the slight bitterness of the greens. I left them in the oven just long enough to wilt down and get a little char. Next time, I think I’ll leave them in there a tad longer to really get them more brown and toasty!
This was really a lot of greens. It almost looks like too much when you get it on that baking sheet! Use the biggest one you’ve got. I used a 13×18 pan. If you don’t have one that big, just break it up into two batches. Don’t fret! I promise it will wilt down and cook beautifully! I also add quite a bit of crushed red pepper flake here. That is totally optional! But I like things spicy. Also, don’t worry too much about the leftovers here. These go great the next day in a sandwich alone or with a piece of chicken or steak.
Roasted Broccoli Rabe with Red Peppers
Ingredients
- 2 large bunches broccoli rabe rough chopped rinsed and cleaned of tough stems
- 2 large red peppers cored, seeded and cut into strips
- 3 garlic cloves rough chopped
- 1/4 cup olive oil
- salt & pepper
- crushed red pepper optional
Instructions
- Preheat the oven. to 400 degrees.
- Wash the broccoli rabe and cut off the tough stems. Give them a rough chop. Set aside.
- Wash and remove the seed from the red peppers. Then cut them into strips.
- Cover a large baking tray with aluminun foil. Spread the broccoli rabe on the tray. Top with the peppers and garlic. Add Salt& pepper, crushed red pepper (I like about a tablespoon) and olive oil. Give everything a toss (I do this with my hands).
- Roast the vegetables for about 15 minutes. Remove fromthe oven and toss again.
- Roast an additional 10 minutes and remove from the oven.
- Remove to a serving platter. Enjoy!
