Description
This Easy Roasted Baby Bok Choy recipe delivers tender-crisp, flavorful greens with a zesty soy-lemon sauce. Roasting at high heat caramelizes the edges while keeping the centers succulent, making it a quick and delicious side dish suitable for any meal.
Ingredients
Scale
Vegetables
- 1 pound baby bok choy
Sauce and Seasoning
- 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 the Oven: Preheat your oven to 450°F and position the rack in the middle. Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare and Roast Bok Choy: Cut each baby bok choy in half lengthwise and trim any dry ends from the white parts. Arrange the halves on the baking sheet. Generously brush or rub olive oil on both sides of each piece, then grind fresh pepper over them. Place the bok choy face-down on the sheet and roast in the oven for 5 minutes. Flip each piece and roast for another 5 minutes until tender-crisp and some leaves develop a crispy edge. For softer texture, you may roast a few minutes longer.
- Make the Sauce: While the bok choy roasts, whisk together the low-sodium soy sauce, lemon juice, garlic powder, and red pepper flakes in a small bowl until well combined.
- Serve: Once the bok choy is roasted to your liking, remove it from the oven and immediately drizzle the prepared sauce over each piece. Serve hot as a flavorful, nutritious side dish.
Notes
- Adjust the amount of red pepper flakes to control the spice level to your preference.
- For extra crunch, sprinkle toasted sesame seeds just before serving.
- This dish pairs well with grilled meats, rice bowls, or as part of a plant-based meal.
- Use fresh baby bok choy for the best texture and flavor; larger heads may need slight adjustment in roasting time.
- To make this recipe gluten-free, substitute tamari for the soy sauce.
