Oven Roasted Bok Choy
Oven roasted bok choy is an easy, flavorful sheet pan side dish. This beautiful vegetable is quick to prepare and is a simple way to add a pop of green to any meal.
Ingredients
- 4 Shanghai bok choy see notes below
- 2 tablespoons olive oil or avocado oil
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons low sodium tamari or soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup
- 1 teaspoon toasted sesame oil
- ½ teaspoon garlic powder
- ¼ teaspoon ground ginger
- sesame seeds for garnish
Instructions
- Preheat the oven to 400ºF/200ºC.
- Slice each bok choy in half lengthwise and rinse well with cold water, to remove any grit between the stalks. Pat dry thoroughly with a clean kitchen towel or paper towel.
- In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, toasted sesame oil, garlic powder, and ground ginger. Set aside.
- Drizzle olive oil over the bok choy and sprinkle with a pinch of kosher salt and freshly ground pepper. Toss gently to coat.
- Arrange the bok choy, cut side up, in a single layer on a large baking sheet. Brush the sauce over the top. Bake for 12-15 minutes or until the edges are golden and crispy and the stalks are tender.
- Transfer the roasted bok choy to a serving platter. Pour the remaining sauce from the sheetpan over the top and sprinkle with sesame seeds.
Notes
Use the Shanghai variety for this recipe. It has light green stalks and smoother-shaped leaves (like in the ingredient photo above). You can also use baby bok choy, but because they’re smaller in size, you’ll need a larger quantity.
See the blog post for helpful tips, storage, and recipe FAQs.