Bake in the preheated oven until thickest ends of bok choy are tender 6 to 10 minutes. As with many other vegetables bok choy becomes rich and nutty when roasted in a hot oven. Onto a large baking sheet spread halved heads of baby bok choy into a single layer. Using tongs turn each bok choy to ensure both sides are nicely browned. Serve immediately and enjoy.

Clean and rinse the bok choy trim off the stems at the bottom slice and quartered. Drizzle with olive oil and sprinkle with salt and pepper. Toss the bok choy with olive oil and freshly ground black pepper then pop it into a 400 f oven. Vegan and gluten free but with lots of flavors. Our bok choy recipes often appear in soups and stir fry recipes but it can also be shredded for slaw steamed sauteed or try braising baby bok choy.

To cut bok choy for roasting simply cut it lengthwise in half then repeat the process cutting each piece lengthwise in half again. Toss bok choy oil garlic and salt in a roasting pan. The bok choy cooks down quite a bit so the raw amount may look like it will be too much before cooking. Preheat oven to 400f. Bok choy is a great source of nutrients including vitamins a and c with minimal calories.

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This recipe kicks up the flavor level a notch with a homemade asian vinaigrette made of soy sauce sesame oil and vinegar. Return to oven to roast for another 12 minutes. Roast for 12 minutes. Preheat oven to 450 degrees f. You can use regular bok choy instead of baby bok choy if you like although i prefer the sweeter and more delicate flavor of baby bok choy.

Place coated bok choy on the prepared baking sheet. Based on my testing fewer pieces is better. Mix bok choy liquid amino acid olive oil ginger garlic turmeric curry powder fines herbs basil red pepper flakes together in a large bowl. Not only does it save time it also creates more browning and even cooking. Oven roasted bok choy is a very easy and delicious side dish ready in 20 minutes and loaded with garlic flavor.

The mixture is drizzled over the roasted bok choy making for an addictive side dish. There is some variation in how roasted bok choy recipes recommend cutting the bok choy. Whisk lemon zest and juice tarragon mirin and pepper in a small bowl. Roast on lowest rack stirring twice until wilted and tender crisp about 6 minutes. While it s roasting a homemade asian inspired vinaigrette comes together quickly with sesame oil soy sauce red wine vinegar pepper and touch of sugar.

Prepare the dressing by combining the soy sauce sugar apple cider vinegar sesame oil and sesame seeds. Season with black pepper. Pour remaining liquid over bok choy. Prepare the dressing by combining the soy sauce sugar apple cider vinegar sesame oil and sesame seeds. The mixture is drizzled over the roasted bok choy making for an addictive side dish.

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Pour remaining liquid over bok choy. Place coated bok choy on the prepared baking sheet. This recipe kicks up the flavor level a notch with a homemade asian vinaigrette made of soy sauce sesame oil and vinegar. To cut bok choy for roasting simply cut it lengthwise in half then repeat the process cutting each piece lengthwise in half again. Clean and rinse the bok choy trim off the stems at the bottom slice and quartered.

Season with black pepper. Bake in the preheated oven until thickest ends of bok choy are tender 6 to 10 minutes.