This is our absolutely favorite side veggie dish and if you’ve been following my menus at all you probably already know that! You’ve seen roasted rapini and tomatoes on my weekly menus a lot so I thought it was about time that I tell you how I make it. It’s super simple and once you try it I bet it will end up as a part of your regular rotation as well.
1 large head of Rapini (also known as Broccoli Rabe)
1 pint of cherry or grape tomatoes (or large tomatoes cut into small chunks)
1-2 TBS olive oil
1 tsp garlic powder
salt & pepper to taste
Preheat the oven to 400°F
Chop off the tough end stems of the rapini and discard. Roughly chop the remaining rapini leaves and stems and put in a large rimmed pan (lined with foil for easy clean up). Add washed tomatoes to the rapini in the pan.
Drizzle rapini & tomatoes with olive oil and season with garlic powder, salt & pepper. Mix together with your hands or tongs until well coated. If it seems a bit dry add a little more olive oil.
Put pan in oven and roast for 20-30 minutes, mixing with tongs about half-way through. You’ll know it’s done when the rapini is wilted and starting to crisp and the cherry tomatoes are starting to wither and explode a bit. Serve and enjoy…yummm-my!
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