| Level: | Easy |
| Total: | 35 min |
| Active: | 10 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 101 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 611 mg |
Reviews
Made this for Xmas dinner because I loved the red green vibrant colors for the table….. but ultimately ended up loving the side dish!!! I did use a roasted garlic oil and added pine nuts the last 10 min of roasting, and then topped with freshly grated Parm. Was a hit and loved by all!!!
Loved this easy recipe! All the flavors came together, the shallots, tomatoes, it was easy, simple, and delicious. My new favorite way to cook broccoli rabe.
I’ve never made Broccoli Rabe before but saw it on an outing at the market. They looked so fresh I just had to purchase them. I had no idea how I was going to cook them but I knew I’d figure it out. I found this recipe and decided to try it. I did not cut them into inch parts but left them whole adding the other ingredients while preparing and cooking them as instructed. THEY CAME OUT FANTASTIC!! I love this recipe so did my family. I will definitely make his dish again!
Made this tonight and from now on this will be my way of making broccoli rabe. Delicious!
I’ve made broccoli rabe before and always found it bitter and chewy. This was crisp and there was no hint of bitterness at all, just great flavour. I added a few cloves of garlic (skin on) to roast along with it. In the last 5 minutes I threw on few slices of leftover prosciutto formed into rosettes, which crisped up nicely, and then topped it with some fresh parm shavings before serving. A definite keeper.
This was the first time I made broccoli rabe and it was a hit. Great recipe a keeper.
This was surprisingly wonderful! I added some garlic, oregano and basil to the olive oil and sprinkled grated parmesan cheese blend when finished. Wow!!!
My broccoli rabe was very hard to chew, did I do something wrong?
Over the top delicious just as written! Thanks Valerie, yummy!