| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 141 | 11g | 1.5g | 10g |
| sugars | fibre | protein | salt |
| 2g | 3g | 4g | 0.03g |
There’s something profoundly special about the delectable Roasted Rapini with Lemon. It speaks to the very heart of what I love about genuine, honest cooking. It elegantly weaves together the most modest of ingredients to create a wonderful symphony of flavors. Coming from Nebraska, where freshness and close-to-nature cooking are revered, this dish feels like a tip-of-the-hat to those roots.
Respect for Simplicity
While it bears the undeniable mark of simplicity, Roasted Rapini with Lemon is a dish that radiates sophistication and an unwritten admiration for the underestimated power of vegetables. Bright, crunchy rapini and lively lemon blend together in a unique harmony that is just impossible to resist. Just like the comforting corn casseroles and beef stews I’ve been known to prepare, this recipe that leverages farm-to-table freshness in a way that’s delightfully surprising.
Health in Every Bite
Beyond that, it doesn’t hurt to know that this dish truly packs a punch in terms of health benefits. Rapini, also known as broccoli rabe, is a cruciferous vegetable rich in vitamins A, C, and K, along with many essential minerals. Paired up with the vitamin C loaded lemons and heart-healthy olive oil, this dish is not just a treat to the taste buds, but also to the body. This recipe stands as a sterling example that appetizing food and health can seamlessly coexist.
Thinking of dishes that could go well with, or are similar to, the Roasted Rapini with Lemon? This zesty side can be a perfect accompaniment to all kinds of roasts and grills, especially the hefty flavors of a thick-cut prime rib or a nicely seared fish fillet. And if you are a fan of Oven-Roasted Chickpeas, or Mediterranean Braised Eggplants you’re more than likely to relish this one as well.
I hope you’ll find it as enjoyable to prepare and eat as I did. Bon appétit!
What You’ll Need
- 2 bunches of rapini (broccoli rabe)
- 2 lemons
- 4 tablespoons of olive oil
- Salt to taste
- Pepper to taste
- 6 cloves of garlic, minced
- 1 teaspoon of red pepper flakes
Method
Step One
Preheat the oven to 400°F (200°C). While the oven is heating, clean the rapini by rinsing it under cool water. Pat it dry with paper towels or clean dishcloths.
Step Two
Put the rapini in a large mixing bowl. Drizzle it with the olive oil, making sure to evenly coat all the rapini. Add in the minced garlic, red pepper flakes, salt, and pepper then toss everything together until it’s all well combined.
Step Three
Transfer the seasoned rapini onto a large baking sheet, spreading it out into a single layer. Place the baking sheet in the preheated oven.
Step Four
Let the rapini roast for about 15 minutes, or until it starts to become tender. While the rapini is roasting, slice the two lemons into thin slices.
Step Five
After 15 minutes, remove the baking sheet from the oven. Add the lemon slices to the baking sheet, spreading them out among the rapini. Place the baking sheet back in the oven, and let it roast for another 5-10 minutes, or until the lemon slices are slightly wilted and the rapini is crispy.
Step Six
Remove the baking sheet from the oven. Let the roasted rapini cool for a few minutes before serving, as it will be very hot. Enjoy your roasted rapini with lemon as a side dish, or incorporate it into your main course.
