Easy Roasted Bok Choy
An easy bok choy recipe that uses simple pantry ingredients to create fresh flavor in under 20 minutes!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
SUBSTITUTION: If you use baby bok choy instead of the large bok choy, you will need to reduce the cook time. For baby bok choy, reduce the roasting time to 5 to 6 minutes. Adjust cook time as needed.
STORAGE: Store leftover bok choy in an airtight container in the refrigerator for up to 4 days. You can reheat in the oven or in the microwave.
Nutrition
Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 428mg | Potassium: 543mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9385IU | Vitamin C: 96mg | Calcium: 225mg | Iron: 2mg