Lemony Roasted Potatoes & Broccoli Rabe

What about dares? I do. So long as they don’t require heights, I’ll pass. I’ll be prone to accept your challenge if you ask me to accomplish something while I have both of my feet firmly planted on the ground.

To serve something a little unusual at Thanksgiving is my dare to you. Maybe just one different side dish besides the typical mashed potatoes and green bean casserole. is an alternative dessert to pumpkin pie. (This dessert shouldn’t, however, be used in place of pumpkin pie. Let’s not go off the deep end.) Just something to spice up the typical drab Thanksgiving meal and extend your guests’ horizons a little.

This side dish will do the trick. It contains broccoli rabe, which we have previously discussed; although it resembles long, flat broccoli, it actually tastes more like kale. In the best manner, it is bitter. I genuinely enjoy it.

Also read: Healthy Carrot Muffins

In this dish, golden potatoes are mixed with roasted broccoli rabe and just enough Parmesan cheese to tempt even doubters. The dish comes together fairly quickly because you can make the dressing and broccoli rabe while the potatoes roast for the first 22 minutes. After that, roast the broccoli rabe on the upper rack for the remaining 8 minutes or so, or until it is tender and the leaves are just beginning to turn crisp. The potatoes are given a flavor boost by a quick, zesty mixture of lemon, mustard, and garlic.

I believe this recipe would also make a fantastic breakfast hash situation if you don’t have enough oven room for the large feast. Just place eggs cooked to your preferences on top of each plate. If you’re still on the fence about broccoli rabe, check here to find out more about its health advantages and discover even more imaginative broccoli rabe recipes from bloggers!


  • roasted potatoes and broccoli rabe
  • 1 1/2 pounds of washed Yukon Gold potatoes
  • divided into three tablespoons of extra virgin olive oil
  • 3/4 pounds of broccoli rabe (about 1 bunch)
  • grated Parmesan, 1/4 cup
  • Red pepper flakes with a pinch
  • Freshly ground black pepper and salt
  • Dressing
  • 1 tablespoon of freshly squeezed lemon juice (approximately 1/2 lemon)
  • Dijon mustard, 1 teaspoon
  • 1 minced or pressed garlic clove


  1. With racks in the middle and upper third of the oven, preheat to 425 degrees Fahrenheit. 34-inch pieces should be cut from the potatoes. Toss the potatoes with 2 tablespoons olive oil, salt, and pepper on a sizable baking sheet with a rim. 30 minutes of baking, with a halfway turn.
  2. Broccoli rabe should be prepared by rinsing it, drying it with a salad spinner, or patting it dry. Slice off any stems with tough lower ends or that are larger than 14 inch in diameter, and then throw those parts away. The leftover broccoli rabe should be cut into 2- to 3-inch pieces.
  3. Broccoli rabe, 1 tablespoon olive oil, Parmesan, a dash of red pepper flakes, salt, and pepper should all be combined on a different, sizable baking sheet. Rub the ingredients into the broccoli rabe with your hands until it is evenly yet totally covered with oil. Broccoli rabe should be arranged in a single layer. Place the baking sheet on the highest rack of the oven when there are just 8 minutes left for the potatoes to bake.
  4. Gather the ingredients for the dressing and stir them together while the potatoes and broccoli rabe are cooking.If not, bake for a few more minutes with one or both pans in the oven.
  5. Pour the dressing into the bowl you just filled with the contents of both pans. After thoroughly mixing the ingredients, add salt and pepper to taste. Serve right away.


MAKE IT DAIRY FREE/VEGAN: Skip the Parmesan!