Food & Cooking Recipes Lunch Recipes Roasted Broccoli Rabe 4.1 (10) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Servings: 6 Ingredients 1 bunch broccoli rabe (about 1 pound), trimmed and cut into 1 ½-inch pieces (about 8 cups) 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced ¼ teaspoon red-pepper flakes Coarse salt 2 teaspoons toasted sesame oil Ricotta Crostini, for serving (optional) Directions Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle broccoli rabe with olive oil and sprinkle with garlic and pepper flakes. Season with salt. Toss by hand, massaging oil into greens. Spread in a single layer. Roast 10 minutes. Remove from oven; toss with sesame oil. Return to oven and cook until just tender and leaves are crisp, about 5 minutes more. Serve warm or at room temperature, atop crostini or as a side dish. Print