This easy Roasted Bok Choy is a simple way to cook this tasty vegetable. Bok choy is roasted with an easy garlic lemon drizzle and is ready in as little as 15 minutes!
Roasting vegetables is one of my favorite ways to eat them. It’s quick, easy and frees up the stove top for other uses. Many roasted bok choy recipes include sesame oil and soy sauce for Asian flavor. This recipe uses a simple lemon garlic drizzle for the right amount of fresh flavor.
Simple flavors bring out the flavor of the bok choy for an easy veggie that is crisp and tender. This recipe is a delicious way to serve bok choy any time.
Options for adapting the flavors are provided below, but we love this fresh and easy way to prepare it.
This recipe is naturally gluten free, dairy free and vegetarian or vegan friendly.
Why You’ll Love This Recipe
- It’s quick and easy. With minimal prep time and only 12 minutes of roasting time, you’ll have a delicious healthy side dish.
- It’s flavorful. A few simple ingredients create delicious flavor.
- It’s versatile! Roasted bok choy pairs with almost anything. Serve it with protein like chicken, beef or fish. Serve with any of your favorite dishes. It pairs well with protein or grains like quinoa or rice.
What is Bok Choy?
Bok choy (also known as pak choi or pok choi) is a green cruciferous vegetable that you can easily find at your local grocery store. I think it tastes similar to cabbage with a slightly peppery kick. It is a popular vegetable in Asian cuisine but pairs well with a variety of dishes.
You can find different varieties of bok choy, some are larger and some are smaller (i.e. baby bok choy.) The stalk is crisp while the leaves are soft.
Looking for more healthy vegetable side dish recipes? Check out all of our delicious side dish recipes for a variety of ways to serve your favorite vegetables.
Ingredients You Need
You can find all of the ingredients for this recipe at your local grocery store. You probably have most of the ingredients in your pantry already.
- Bok Choy: I use the larger variety of fresh bok choy for this recipe.
- Lemon Juice: You will need freshly squeezed lemon juice.
- Extra Virgin Olive Oil: Use high quality extra virgin olive oil. You can swap the olive oil for avocado oil, if desired.
- Garlic: Freshly minced garlic cloves are preferred. If you don’t have fresh garlic, you can substitute with 1/4 teaspoon garlic powder.
- Salt and Pepper
- Red Pepper Flakes (Optional): If you are looking for a little kick, use a pinch or two of red pepper flakes.
Full measurements and detailed instructions are located in the printable recipe card at the bottom of this post.
How to Make Roasted Bok Choy
This recipe comes together quickly and easily. The prep is similar to preparing other roasted vegetables.
- Prepare the oven for roasting – Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Clean and prep the bok choy – Rinse the bok choy, trim off the bottom part of the stems, then pat dry with a paper towel. Cut the bok choy in half lengthwise, then cut each half in half again to create quarters. Arrange the quarters in a single layer on the baking sheet, cut side down. If the pieces come apart, that is perfectly fine.
- Season the bok boy – In a small bowl, mix together the olive oil, lemon juice, garlic, salt, pepper and red pepper flakes. Drizzle or brush the mixture evenly over the bok choy.
- Roast – Roast in the preheated oven for 12 to 20 minutes, until the leaves begin to char. The longer you allow them to roast, the crispier the pieces will be. Transfer to a plate and serve.
Oven roasted bok choy pairs well with a variety of dishes. A few suggestions for serving are further down this post.
- Prepare with Asian flavors: You can omit the lemon juice and add sesame oil, soy sauce or tamari and honey or maple syrup. For additional texture, garnish with sesame seeds.
- Substitute for baby bok choy: You can easily substitute with baby bok choy, but you will want to cut it in half instead of in quarters. Additionally, baby bok choy doesn’t require as long of a cook time, so reduce your bake time to 5 to 6 minutes for baby bok choy.
Frequently Asked Questions
Yes, the entire vegetable is edible. The stems are similar to the consistency of celery stalks. When roasted, they are crisp and tender. I usually cut off the bottom of the stem since that is the chewiest part.
You can soak them before rinsing to make it easier to remove any excess dirt. However, it’s not necessary to soak them as long as you rinse and clean them well.
To freeze, cool it completely then store in a freezer safe bag or container. Store in the freezer for up to 3 months.
Bok choy tastes great with a variety of main dishes. Serve it with fish, shrimp or scallops. We also love to pair it with chicken or steak. A few suggestions are below.
Did you try this Roasted Bok Choy recipe? Leave a recipe rating and review below.
Easy Roasted Bok Choy
- 1 bunch bok choy
- 2 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons garlic, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Pinch red pepper flakes, optional
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Rinse the bok choy, trim off the bottom part of the stems, then pat dry with paper towels. Cut the bok choy in half lengthwise, then cut each half in half again to create quarters.
- Arrange the quarters in a single layer on the baking sheet, cut side down.
- In a small bowl, mix together the oil, lemon juice, garlic, salt, pepper and red pepper flakes. Drizzle or brush the mixture evenly over the bok choy.
- Roast for 12 to 20 minutes, until the leaves begin to char. Transfer to a plate and serve.