Do you like dares? I do. Well, unless they involve heights, in which case I’ll pass. If you dare me to do something with my two feet firmly on the ground, I’ll be inclined to take you up on it.
My dare for you is to serve something a little different at Thanksgiving. Just one side dish that deviates from the usual green bean casserole and mashed potatoes, maybe. Or a dessert that’s not pumpkin pie. (This dessert should certainly not replace pumpkin pie, however. Let’s not get too crazy.) Just something that will broaden your guests’ horizons a bit and liven up the standard beige Thanksgiving plate.
Here’s a side dish that fits the bill. It includes broccoli rabe, which we’ve talked about before—it looks like long, flat broccoli but tastes more like kale. It’s bitter in the best way. I really like it.
Here, roasted broccoli rabe is tossed with golden potatoes and just enough Parmesan cheese to tempt even the skeptics. The dish comes together fairly quickly—you can prepare the broccoli rabe and dressing while the potatoes roast for the first 22 minutes, then roast the broccoli rabe on the upper rack until it’s tender and the leaves are a little crisp. A simple, zippy blend of lemon, mustard and garlic soaks right into the potatoes and makes this dish extra flavorful.
If you don’t have enough oven space for the big feast, I think this recipe would also make a great breakfast hash situation. Just top individuals servings with eggs cooked to your liking. If you are still a little skeptical of broccoli rabe, click here to learn about its nutrition benefits and find more creative broccoli rabe recipes from bloggers!
Lemony Roasted Potatoes and Broccoli Rabe
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side dish
- Cuisine: Italian
This delicious side dish features golden roasted potatoes and tender, roasted broccoli rabe with Parmesan cheese melted into it. This recipe would also make a great breakfast—just serve with eggs! (Fried, poached, scrambled or hard boiled.) Recipe yields 4 side servings.
Roasted broccoli rabe and potatoes
- 1 ½ pounds Yukon Gold potatoes, scrubbed
- 3 tablespoons extra-virgin olive oil, divided
- ¾ pound broccoli rabe (about 1 bunch)
- ¼ cup grated Parmesan
- Pinch red pepper flakes
- Salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice (about ½ lemon, juiced)
- 1 teaspoon Dijon mustard
- 1 garlic clove, pressed or minced
- Preheat oven to 425 degrees Fahrenheit with racks in the middle of the oven and upper third of the oven. Slice the potatoes into ¾-inch pieces. On a large, rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil and a sprinkle of salt and pepper. Bake for 30 minutes, turning halfway.
- Meanwhile, prepare the broccoli rabe by rinsing it and spinning it dry in a salad spinner or patting it dry. Slice off the tough lower ends and any stems that are greater than ¼-inch in diameter and discard those pieces. Roughly chop the remaining broccoli rabe into 2- to 3-inch pieces.
- On a separate large baking sheet, combine the broccoli rabe with 1 tablespoon olive oil, the Parmesan, a pinch of red pepper flakes and a sprinkle of salt and pepper. Use your hands to rub the ingredients into the broccoli rabe, so it’s lightly but thoroughly coated in oil. Arrange the broccoli rabe in a single layer. Once the potatoes have only 8 minutes baking time remaining, place the baking sheet on the upper rack in the oven.
- While the potatoes and broccoli rabe finish cooking, whisk together the dressing ingredients. Once the timer goes off, the broccoli rabe should be tender and turning crispy in places, and the potatoes should be golden and tender throughout. If not, bake leave one or both pans in the oven a couple more minutes.
- Transfer the contents of both pans to a bowl and drizzle the dressing into the bowl. Toss to mix well, then season to taste with salt and pepper. Serve immediately.
Make it dairy free/vegan: Skip the Parmesan!
▸ Nutrition Information
This post was created in partnership with Andy Boy and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!