Roasted Broccoli Rabe w/ Crispy Shallots

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1 pound broccoli rabe, trimmed of any tough, fibrous stems (tender ones are fine)

2 tablespoons extra-virgin olive oil

¼ teaspoon salt

2 garlic cloves, peeled and smashed

Pinch red pepper flakes

1 cup vegetable oil

3 large shallots, peeled and sliced lengthwise about 1/8-inch thick



Roasted Broccoli Rabe

  1. Heat oven to 425 degrees.

  2. Rolling the broccoli rabe in a clean dish towel after washing eliminates excess moisture that may inhibit browning. Drizzle broccoli rabe with olive oil, salt and red pepper flakes. Toss garlic cloves into rabe and spread on a sheet pan.
    Roast rabe for about 10 minutes. It’s done when the stems are tender and the leaves are crisp at the edges.

  3. Alternatively, place under broiler for 3 minutes then turn and broil until crispy.

Crispy Shallots

  1. Put oil in a small saucepan. Add shallots and place pot over medium heat. Cook gently, stirring occasionally, for about 15 minutes (turn down heat if they seem to be coloring too quickly), until they gradually become brown.

  2. Place a fine-meshed sieve over a bowl. Transfer shallots to sieve and let drain well. (Save oil for another purpose.) Blot shallots on paper towels. They will become crisp as they cool. Sprinkle lightly with salt.

  3. Top broccoli rabe with finished crispy shallots and serve.

Roasted Broccoli Rabe w/ Crispy Shallots