Easy Roasted Bok Choy (12 minutes)
“Easy, super healthy, and tasty. Much nicer texture than stir-fried.” Debby
This tender crisp roasted bok choy makes a quick, easy, low-calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and a sprinkle of sesame seeds.
You’d be hard-pressed to find an easier recipe, especially with a couple of shortcuts.
What to expect
Easy prep: I love that I can have everything prepped and just pop the tray of bok choy into the oven a few minutes before serving. Add broccoli if you like or another quick-cooking veggie. The baby bok choy comes out soft and slightly caramelized on the edges.
Perfect for a sheet pan dinner: Because bok choy cooks so quickly, it’s a perfect vegetable for a complete meal in one pan. I like to nestle a piece of salmon in a corner of the pan with the vegetables and roast it all at the same time. Just lower the oven heat to 425F/218C.Dinner in 20 minutes!
Ingredients – tailored to your taste
- Bok choy is a type of Chinese cabbage that comes in different sizes. I like to use baby bok choy, but the longer, thicker boy choy is fine too – just roast it for 10 minutes instead of 6. Both the dark green leaves and the crunchy white or pale green stems (the bulb) can be eaten.
- Seasoning: I keep it simple with olive oil, salt, pepper and garlic powder.
- Garnish: The balsamic reduction drizzle and toasted sesame seeds add a touch of earthy sweetness and nuttiness.
Variations:
- Add another veggie: I usually make this roasted bok choy with broccoli (as pictured). Other good options are asparagus and small cauliflower florets because they take a similar roasting time. I sometimes add a few handfuls of fresh baby spinach to roast as well.
- Add heat with red pepper flakes.
- Garnish options:
- If balsamic reduction is not your thing (or you don’t like it), try lemon zest or lemon juice.
- Or try a splash of soy sauce (low sodium is fine) and a few drops of sesame oil.
- You can also substitute sesame seeds with other toasted chopped nuts or seeds.
Step by step instructions
What to serve with roasted bok choy
This tasty side dish pairs well with any fish, chicken, pork, beef or tofu. Try serving it with Maple Balsamic Pecan-Crusted Salmon, Crispy Chicken Burgers, Teriyaki Salmon, Steak or Grilled Pork Chops.
Shortcuts
- I use a balsamic reduction/glaze I buy at the store for the drizzle. If you prefer to make your own, I have included instructions in the recipe.
- You can buy toasted sesame seeds, but again, instructions for toasting are in the recipe below. It just takes a few minutes.
Make Ahead
- Get everything washed, seasoned and laid out on the pan(s). Roast for 6 minutes just before serving.
- If you have too many other things to do, you can complete the dish and warm it in a hot oven for a few minutes before serving – or in the microwave for 1 minute.
Bok Choy FAQs
Bok choy is crunchy (unless overcooked) and has a mild, slightly sweet, slightly peppery taste. Some say it’s a cross between spinach and water chestnuts. The leaves can be a bit bitter, but a touch of maple syrup or balsamic reduction can fix that. Or cut off the top part of the leafy greens if you prefer.
I prefer roasting bok choy as I can make larger quantities at the same time. It can also be sautéed with a little bit of oil. And it’s great in soup too, like our vegetable wonton soup.
Yes, according to Healthline, bok choy makes a nutritious side dish option. It’s a great source of antioxidants, vitamin C and vitamin K. Diners watching their calories can eat a LOT of bok choy without guilt.
More roasted vegetable recipes
- savory rice and roasted veggies
- how to roast zucchini
- parmesan roasted cauliflower
- honey roasted parsnips
- spaghetti squash with roasted vegetables
- crispy oven roasted potatoes
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thanks so much!
Easy Roasted Bok Choy (12 minutes)
Ingredients
- 1 pound baby or sprout bok choy, Note 1 (about 14 pieces)
- 1/2 pound broccoli (1/2 head)
- 2 tablespoon olive oil, Note 2 (or vegetable oil)
- 1/4 teaspoon garlic powder (or 1 clove finely minced)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- optional: 1/2 tsp red chili flakes or red pepper flakes
Garnish
- drizzle Balsamic reduction (bottled), Note 3
- 1 tablespoon or more, toasted sesame seeds, Note 4
- optional: 1 teaspoon lemon zest or a squeeze of lemon juice. Note 5
Instructions
- Heat oven to 450F/232C. Line a large baking sheet with foil and spray with cooking spray/oil. Parchment paper is fine too if it can withstand a very high heat.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch/1.3 cm off white bult ends of boy choy. Separate stems (or cut baby bok choy in half lengthwise if using regular bok choy). Tear off any partial leaves that are wilted or brown. Here's a video on the best way to clean bok choy. If adding broccoli, cut stems off and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Lay bok choy and broccoli in a single layer on pan. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and red pepper flakes (if using). Toss with hands to coat veggies evenly and spread out in single layer.
- ROAST, DRIZZLE AND SERVE: Roast for 6 minutes or until slightly browning. If you prefer more char or caramelization, continue roasting another 4-5 minutes, but vegetables will be softer. Remove from oven. Transfer to platter. Drizzle with balsamic reduction and sprinkle with toasted sesame seeds. Garnish with lemon juice or zest if desired.
Recipe Notes
- Bok Choy: If you can’t find baby bok choy, you can use the regular size. Cut off 1/2-2 inches off the bottom, separate stems and cut into smaller pieces.
- Oil: I don’t suggest you use extra virgin olive oil because of the lower smoke point and high roasting temperature. Here’s a 101 article on cooking oils.
- To Make Balsamic Reduction: If you can’t find a bottle of Balsamic Glaze/Reduction at the store, you can make it. Bring to boil a 1/2 cup of balsamic vinegar and 2 tablespoons honey or brown sugar in a small saucepan. Reduce heat to a rolling simmer and simmer for about 15 minutes until it reduces by half to a syrup consistency (thick enough to coat the back of a spoon).
- To Toast Sesame Seeds: Put seeds into dry pan and shake or stir occasionally over medium heat for 3-5 minutes until light brown.
- To make ahead: I prepare everything ahead, leave the pan with the bok choy on the counter, then pop it in the oven to roast 6 minutes before serving. If needed, you can also roast the bok choy ahead and warm it for a few minutes in a hot oven before serving then sprinkle with balsamic reduction and sesame seeds. Store leftovers in an airtight container for 2-3 days.
Easy, super healthy, and tasty. Much nicer texture than stir-fried.
Thanks so much for commenting Debby. Glad you liked it.
Always a hit!
Yay! Great to hear!