Rapini is really great steamed as well, but I hated the mess I always seemed to make and the big pots to clean. So I started doing it this way and am now hooked. Because the garlic gets roasted along with the rapini, it comes out with a fairly mild taste. White balsamic vinegar is milder than red balsamic; if you like the red, you will love the white! Note: The first time you make this recipe, watch the rapini closely so that it doesn’t burn. Then the next time you make it, you will know the ideal time for your oven.
NOTE: over the summer, when rapini seemed to be larger, I was roasting for 7-9 minutes at 400F. Now, with the smaller winter rapini that I am finding at the store, I am roasting at 350F for 5 minutes. I am also brushing the cookie sheet with coconut oil and then drizzling olive oil once the rapini is on my plate.
Rapini - washed and thick ends of stems cut off. I usually cut just above the twist tie from the supermarket.
Garlic - 1-2 cloves
White balsamic vinegar (If you like lemon juice, it is a healthier substitution, but balsamic vinegar is my vice!)
Sea salt
Black pepper
Coconut oil
Olive oil
1. Preheat oven to 350F.
There are 2 ways to go about the step; either one is fine. The first one is lower fat.
2. (a) Lightly brush baking sheet with coconut and place rapini on sheet OR
(b) Place rapini on baking sheet and drizzle with coconut oil.
I usually keep my rapini somewhat dense on the sheet, but in a single layer. Usually this works out to about 1/3 of a rapini for a regular-sized baking sheet.
3. Mince or crush garlic and place on top of rapini, spread out.
4. Roast for approximately 5-7 minutes until rapini is bright green and the edges of some of the leaves are a bit crispy. The first few times, make sure to watch since every oven seems to cook at a slightly different rate.
5. Remove from oven and using tongs, place on a plate. Drizzle with olive oil, white balsamic vinegar and sprinkle with sea salt and black pepper to taste.
So delicious!
TC
Tags: balsamic, greens, healthy, rapini, recipe, red balsamic, roasted vegetables, vegetable, vegetables, white balsamic