This one is for everyone lazy. It’s a super quick, two-pan meal that comes together in about 30 minutes, most of it in the oven. It hits all the notes for me, bitter rapini, acidic lemon juice, hot red pepper flakes, and richness from potatoes, squash, and italian sausage. It’s exactly what I need after battling a packed Q train during rush hour and having approximately zero interest into doing anything save pouring myself onto the couch and binging Parks and Rec.
Due to the bitterness, I never really liked rapini until recently. But now I’m finding that I love the way it complements notes of sweetness, like squash, and heat, like red pepper flakes. All of the best recipes are a balance of flavors, and this is no different.
1 bunch rapini, chopped
4 links cooked hot italian sausage, cut into 1/2 inch pieces
3/4 lb fingerling potatoes, large dice
1/2 butternut squash, diced
1 red onion, large dice
4 cloves garlic, smashed
2 oz parmesan, shaved or grated
1 oz olive oil
1 tbsp dijon mustard
1 tbsp worchestershire sauce
2 tsp red pepper flakes
1 lemon, zested and juiced
Preheat oven to 350F. Boil diced potatoes in a large saucepan in salted water until tender to the fork. Remove from water, drain, and let dry.
Mix olive oil, mustard, worchestershire, red pepper flakes, and lemon juice together. Toss remaining ingredients in this and then spread onto 2 large sheet pans. Sprinkle with salt and pepper to taste. Ensure they’re spread well so leaves on the rapini get crispy. Roast for 10 minutes or until leaves are crispy and browning.