Description
This Easy Roasted Baby Bok Choy recipe delivers tender-crisp leaves with a delightful hint of garlic and spice. Perfect as a quick and healthy side dish, it combines fresh baby bok choy roasted to perfection and finished with a zesty soy-lemon sauce. Ready in just 15 minutes, it’s a simple way to enjoy a nutritious vegetable with bold flavors.
Ingredients
Scale
Vegetables
- 1 pound baby bok choy
Seasoning & Sauce
- 1/4 cup olive oil
- Pepper, to taste
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Red pepper flakes, to taste (start with 1/2 teaspoon)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and place the oven rack in the middle position. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Bok Choy and Roast: Cut the baby bok choy in half lengthwise, trimming any dry ends from the white stalks. Arrange the bok choy halves on the baking sheet. Drizzle olive oil on both sides of each piece and rub it in thoroughly. Season with freshly ground pepper. Roast the bok choy face-down for 5 minutes, then flip and roast for another 5 minutes, until they are tender-crisp with some crispy leaves. You can roast longer if you prefer more tenderness.
- Make the Sauce: While the bok choy is roasting, whisk together the low-sodium soy sauce, lemon juice, garlic powder, and red pepper flakes in a small bowl to create a flavorful sauce.
- Serve: When the bok choy is cooked to your desired doneness, remove it from the oven and drizzle the prepared sauce over each piece. Serve immediately for the best flavor and texture.
Notes
- Adjust red pepper flakes to your preferred level of spiciness.
- For a gluten-free option, substitute tamari or a gluten-free soy sauce.
- Make sure not to overcook the bok choy to preserve its crunch and bright flavor.
- This recipe can be easily doubled for larger gatherings.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
