Buttery Roasted Broccoli Rabe With Parmesan

An easy and colorful dish that changes the side dish game completely! If you’ve been relegating your side dish repertoire to broccoli, peas and asparagus, it’s time to branch out. Broccoli rabe (also called rapini) is a fabulous way to add color and nutrients to your plate while enjoying something truly unique.

Despite what you may think, broccoli rabe isn’t baby broccoli. True, it’s a cruciferous vegetable, but it’s more closely related to mustard greens and turnips. In terms of flavor, the stems are mildly bitter and the flowery buds are reminiscent of true broccoli. That’s why partnering those flavors with sweet butter, aromatic garlic and nutty parmesan works so well. When I make this for my boys, there’s never a speck of green left.

Related article: Best Countertop Oven

Get the recipe:

Yields 4 servingsButtery Roasted Broccoli Rabe With Parmesan

5 min Prep Time

15 min Cook Time

20 min Total Time


  • 2 bunches broccoli rabe (rapini), ends trimmed (just trim off about 1/2-inch of the stem ends).
  • 2 tablespoons unsalted butter.
  • 1 teaspoon dried minced garlic (not garlic powder).
  • Salt and freshly ground black pepper.
  • 2-inch piece parmesan, pecorino romano or parmigiano reggiano.


  1. Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper.
  2. Bring a large pot of water to a boil over high heat. Add the broccoli rabe and return to a boil. Cook for 2 minutes. Drain.
  3. Add the butter and garlic to the same pan and set the pan over low heat. Cook until the butter is foamy and the garlic is lightly toasted, about 1 minute. Remove the pan from the heat and add the broccoli rabe. Toss to coat.
  4. Transfer the broccoli rabe to the prepared pan and season with the salt and pepper.
  5. Roast for 10 to 15 minutes, until the broccoli rabe just starts to brown.
  6. Transfer to a serving plate and shave the cheese over top. Enjoy.

Recipe notes

1. Two cooking methods

You’ll notice that I blanch AND roast the broccoli rabe in the recipe below. Why? Blanching mellows the bitterness and the oven adds a wonderful roasted, caramelized quality.

2. Dried minced garlic:

Thanks to the drying process, minced garlic is more mellow, and not as bitter and fresh garlic. We’re already trying to reduce bitterness here… Plus, the cooking time isn’t long enough to soften garlic’s pungency. You can find minced garlic next to the garlic powder in the spice aisle.