Description
This vibrant and healthy Lemony Roasted Broccoli Rabe and Potatoes recipe features tender Yukon Gold potatoes and slightly crisp broccoli rabe roasted to perfection with a tangy lemon-Dijon dressing and a touch of Parmesan cheese. Perfect as a side dish, it combines robust flavors with simple roasting technique for a delicious and nutritious meal addition.
Ingredients
Potatoes
- 1 ½ pounds Yukon Gold potatoes, scrubbed and sliced into ¾-inch pieces
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
Broccoli Rabe
- ¾ pound broccoli rabe (about 1 bunch), rinsed, tough ends removed, and roughly chopped into 2- to 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- ¼ cup grated Parmesan cheese
- Pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
Dressing
- 1 tablespoon fresh lemon juice (about ½ lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed or minced
Instructions
- Preheat oven and prepare potatoes: Preheat your oven to 425°F (220°C) with racks positioned in the middle and upper third of the oven. Slice potatoes into ¾-inch pieces and toss them on a large rimmed baking sheet with 2 tablespoons of olive oil, salt, and pepper. Place in the oven and bake for 30 minutes, flipping the potatoes halfway through for even roasting.
- Prepare broccoli rabe: While the potatoes bake, rinse the broccoli rabe thoroughly and dry it using a salad spinner or by patting it with a towel. Trim off tough lower ends and thick stems over ¼-inch in diameter and discard. Roughly chop the broccoli rabe into 2- to 3-inch pieces.
- Toss broccoli rabe with seasonings and roast: On a separate large baking sheet, mix the broccoli rabe with 1 tablespoon olive oil, grated Parmesan, red pepper flakes, salt, and pepper. Rub the mixture into the broccoli rabe with your hands until evenly coated. Arrange the broccoli in a single layer on the baking sheet. When the potatoes have 8 minutes remaining, place the broccoli rabe on the upper rack and roast until tender and starting to crisp.
- Prepare the dressing: While the vegetables finish roasting, whisk together fresh lemon juice, Dijon mustard, and minced garlic in a small bowl. This dressing will add a bright, tangy finish to the roasted vegetables.
- Combine and serve: Once the potatoes are golden and tender and the broccoli rabe is crisp-tender, remove both from the oven. Transfer vegetables to a large bowl, drizzle with the lemon-Dijon dressing, and toss well to coat. Adjust seasoning with salt and pepper as needed. Serve immediately for best flavor and texture.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape when roasted.
- Roast broccoli rabe briefly to maintain a slight crispness and prevent bitterness.
- Adjust the amount of red pepper flakes depending on your preferred spice level.
- This dish pairs well with grilled meats or can be a hearty vegetarian side.
- Leftovers can be refrigerated and enjoyed cold or reheated gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
