Broccoli rabe is a great source of magnesium, which your body uses to produce energy—a welcome natural boost during Maine’s cold season. Serve it as a side dish for the holidays or add an egg to make a wholesome breakfast on a blustery morning.
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- Category: Salads + Sides
Ingredients
- 1 1/2 pounds potatoes, scrubbed and sliced into 3/4 inch pieces
- 3 tablespoons olive oil, divided
- 1/4 cup parmesan cheese, grated
- pinch red pepper flakes
- sprinkle of salt and pepper
For the Dressing
- 1 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 garlic clove, peeled and minced
Instructions
- Preheat oven to 425 degrees F with racks in the upper portion of your oven.
- On a large, rimmed baking sheet, combine the potatoes, olive oil, and salt and pepper. Bake for 30 minutes.
- While the potatoes are roasting, remove the tough lower end of the broccoli rabe and any thick stems. Chop the remaining broccoli rabe into 2-inch pieces.
- On another baking sheet, combine the chopped broccoli rabe with 1 tablespoon olive oil, the cheese, red pepper flakes, and a sprinkle of salt and pepper. Make sure the rabe is coated thoroughly. Place in a single layer on the baking sheet and put it in the oven when the potatoes have 8 minutes left.
- While the vegetables finish roasting, make the dressing. Whisk together the lemon juice, Dijon mustard, and garlic in a small bowl. Drizzle over the potatoes and broccoli rabe and toss to mix.
- Enjoy!