Preheat the oven to 425° F. Wash, trim any dry ends in of the stem and dry the rapini in paper towel.
Line a cookie tray with parchment paper. Place the rapini in a single layer on the cookie tray. To ensure the rapini roasts properly instead of steaming, do not over crowd the cookie tray. You may need to use 2 trays.
Drizzle olive oil over rapini and toss well so that it is well covered in oil. Sprinkle salt to taste.
Place in oven and bake uncovered for approximately 15-20 minutes until leaves are roasted and dark green or brown.
Serve while hot.
For variations, consider adding garlic, red chili peppers or lemon when adding the olive oil.