35 minutes
This vibrant dish combines the bitterness of broccoli rabe with the heat of serrano peppers, all balanced by a sweet and savory soy honey glaze. It's a delightful side that will add a punch to any meal.
Broccoli Rabe, raw
0 lb
Serrano Pepper, thinly sliced
each
tablespoons
teaspoons
tablespoons
tablespoons
cups
1. Preheat Oven and Prepare Ingredients
Set your oven to preheat at 400°F (200°C). Line a sheet pan with parchment paper. Combine the broccoli rabe, sliced serrano pepper, olive oil, and sea salt on the prepared pan. Toss until the broccoli rabe is evenly coated.
2. Roast the Broccoli Rabe
Place the pan in the preheated oven and roast for 25 minutes. Meanwhile, in a small bowl, mix the soy sauce, honey, and sesame seeds. Warm this mixture if desired.
3. Glaze and Finish Roasting
Remove the pan from the oven and drizzle the soy honey sauce over the broccoli rabe. Toss everything together to ensure it's well-coated, then return it to the oven for another 10 minutes.
Bring a large pot of salted water to a brisk boil. Blanch the broccoli rabe for 1-2 minutes only, then immediately transfer it to an ice bath.
Toss the broccoli rabe in the glaze just before serving and garnish with toasted sesame seeds or chopped peanuts for texture.
Adjust the honey and soy sauce ratio to taste. Add a splash of rice vinegar or lime juice for depth and to balance the sweetness.
After blanching, pat the broccoli rabe completely dry or use a salad spinner. This is crucial for avoiding oil splatters and achieving a crispy texture.
Use fresh chili, thinly sliced, for vibrant heat. Consider adding crushed red pepper flakes or chili oil for an intense flavor.
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