Lemony Roasted Potatoes and Broccoli Rabe

Contributor
Broccoli rabe is a leafy green packed with nutrients and health benefits making it the perfect addition to spice up your sides
Lemony Roasted Potatoes and Broccoli Rabe

Andy Boy

Broccoli rabe is a leafy green packed with nutrients and health benefits making it the perfect addition to spice up your sides to guaranteed crowd-pleasers and stay on track with your healthy-eating goals during the holiday season.

272
Calories Per Serving
Deliver Ingredients

Ingredients

For the roasted broccoli rabe and potatoes:

  • 1 1/2 Pound Yukon Gold potatoes, scrubbed
  • 3 Tablespoons extra-virgin olive oil, divided
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3/4 Pounds broccoli rabe, about one bunch
  • 1/4 Cup Parmigiano-Reggiano, grated
  • Pinch of red pepper flakes

For the dressing:

  • 1 Tablespoon fresh lemon juice
  • 1 Teaspoon Dijon mustard
  • 1 garlic clove, minced

Directions

For the roasted broccoli rabe and potatoes:

Preheat oven to 425 degree F with racks in the middle of the oven and upper third of the oven.

Slice the potatoes into 3/4-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.

Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than 1/4-inch in diameter and discard those pieces. Roughly chop the remaining rabe into 2 to 3-inch pieces.

On a separate large baking sheet, combine the broccoli rabe with one tablespoon olive oil, 1/4 cup Parmigiano-Reggiano, a pinch of red pepper flakes, and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.

For the dressing:

Whisk together the dressing ingredients while you wait. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, leave one or both pans in the oven a couple more minutes.

Transfer the potatoes and broccoli rabe to a bowl and drizzle the dressing. Toss to mix well, then season to taste with salt and pepper. Serve immediately.

 

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
13g
19%
Sugar
2g
N/A
Saturated Fat
3g
13%
Cholesterol
5mg
2%
Protein
9g
18%
Carbs
34g
11%
Vitamin A
129µg
14%
Vitamin B6
0.7mg
33.5%
Vitamin C
52mg
87%
Vitamin E
3mg
15%
Vitamin K
201µg
100%
Calcium
203mg
20%
Fiber
6g
25%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
3mg
19%
Magnesium
64mg
16%
Monounsaturated
8g
N/A
Niacin (B3)
3mg
14%
Phosphorus
212mg
30%
Polyunsaturated
1g
N/A
Potassium
911mg
26%
Riboflavin (B2)
0.2mg
11.3%
Sodium
648mg
27%
Thiamin (B1)
0.3mg
18.8%
Zinc
1mg
9%

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