Roasted Broccoli Rabe and Potatoes

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. 

Print Recipe


  • 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


  1. Preheat oven to 425 degrees F with racks in the upper portion of your oven.
  2. On a large, rimmed baking sheet, combine the potatoes, olive oil, and salt and pepper. Bake for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy!