Oven Roasted Bok Choy
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
117 kcal
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Course
Main Course, Appetizer
Oven Roasted Bok Choy
Description
This Oven Roasted Bok Choy recipe elevates the vegetable with a combination of garlic, olive oil, soy sauce, and a touch of red pepper flakes and black pepper. The baby bok choy is prepared by trimming and washing, then spread evenly on a baking sheet. Roasting at 400°F first on one side, then flipped to the other, creates a crisp texture on the leaves and soft stems. The garlic and soy sauce infuse the bok choy with savory depth, while the optional sesame seeds add a nutty finish.
The result is a vibrant side dish where the natural freshness of bok choy is balanced by the caramelization and seasoning from roasting. This dish pairs well with a variety of main courses and works well for those seeking to add greens with a bit of crunch and bold flavor to a meal.
To select quality baby bok choy, choose ones with firm white stems and dark green leaves free from blemishes or wilting. Soak the vegetable in cold water before roasting to clean thoroughly. Use good-quality olive or sesame oil for best flavor. Keep salt moderate to preserve the vegetable's nature. Roasting in a single layer helps achieve even cooking and a desirable texture.
Ingredients
- 1 1/2 lbs baby bok choy washed
- 6 cloves garlic minced
- 2 tablespoons olive oil or sesame oil
- 3 tablespoons soy sauce low-sodium
- 1/2 teaspoon salt or to taste, sea salt
- 1/4 teaspoon red pepper flakes or to taste
- 1/3 teaspoon black pepper ground
- 1/2 teaspoon sesame seeds optional
Instructions
- Preheat oven to 400F.
- Position the oven rack in the middle of the oven. Line a 17-inch baking sheet with parchment paper and set aside.
- Slice and remove the bottom part of the bok choy; I usually slice off about 1/2 inch. Wash the baby bok choy and dry it using paper towels.
- Lay the bok choy evenly on the baking sheet and drizzle with olive oil and soy sauce. Sprinkle with sea salt, red pepper flakes, and ground black pepper. Add the minced garlic and distribute evenly.
- Roast for 10 minutes, then flip the bok choy over to the other side and roast for another 6-8 minutes, until the leaves are crispy and start to brown.
- Sprinkle with sesame seeds. Serve immediately.
Notes
- Choose fresh baby bok choy with firm stems and vibrant green leaves, avoiding any discoloration or wilting.
- Soak bok choy in cold water for about 10 minutes to remove dirt, then rinse and dry before cooking.
- Trim about half an inch off the base of each bok choy to remove tough and dirty ends.
- Use a quality olive or sesame oil to enhance the flavor when roasting.
- Season lightly with salt to let the vegetable’s natural flavor come through.
- Roast in a single layer for even cooking and crispy edges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 117 kcal
% Daily Value*
| Calories | 117kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 535mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 10092IU | 202% |
| Vitamin C | 102mg | 113% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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