Roasted Broccoli Rabe with Garlic

Broccoli Rabe roasted with chunks of garlic and oil and a touch of crushed red pepper flakes.

Broccoli Rabe, otherwise known as rapini is a popular vegetable in Italian and Chinese cuisine. It has a slightly nutty, bitter flavor, and it is a good source of vitamins A, C and K, as well as potassium, calcium and iron.

Toss it with pasta, pecorino romano and chicken sausage and you have a wonderful meal. Blanching before roasting mellows the bitterness a bit, adding red pepper flakes gives it a nice little kick. This shrinks to almost half its size when cooked.

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Roasted Broccoli Rabe with Garlic


  • 1 large bunch broccoli rabe (rapini), tough stems removed
  • 4-5 cloves garlic, smashed
  • 2 tbsp olive oil
  • salt and fresh pepper
  • pinch crushed red pepper flakes (optional)


  1. Heat oven to 400°.
  2. Bring a large pot of salted water to a boil.
  3. When water boils, add broccoli rabe and blanch one minute.
  4. Remove from water and DRAIN WELL in a colander.
  5. Add to a baking dish and mix with garlic, oil, salt, pepper, crushed red pepper flakes.
  6. Roast 15-20 minutes.

Nutrition Information

Yield: 4 servings , Serving Size: 1/4th

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 2
  • Calories: 72.4 calories
  • Total Fat: 7g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: mg
  • Carbohydrates: 1.7g
  • Fiber: 0.8g
  • Sugar: g
  • Protein: 1.2g
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