Trim any tough ends from the stem of one bunch rapini. Liberally coat (but don’t drench) with olive oil. Salt well. Spread an even layer in a roasting pan and roast on high heat (400+°) until the stalks are turning brown and cooked through. Some of the leaves will caramelize and turn brown earlier, that’s fine. Serve immediately.
A similar treatment works on the grill as well — just put the stalks straight on the grill (make sure they run counter to the grill bars so they don’t fall through) and turn a few times until they’re done!
