Tender crisp Roasted Bok Choy and Broccoli makes an easy and healthy 12 minute low calorie side dish. Delicious with a drizzle of balsamic reduction and sprinkle of sesame seeds.
You can’t get much easier than this, especially with a couple of shortcuts. The baby bok choy and broccoli are soft, slightly charred and crisp. The balsamic reduction drizzle and toasted sesame seeds add a touch of earthy sweetness and nuttiness.
What is Bok Choy?
- Bok choy is a type of Chinese cabbage.
- Both the dark green leaves and the crunchy white or pale green stems can be eaten. The leaves can be a bit bitter, but a touch of maple syrup or balsamic reduction can fix that.
- Here are 10 fun facts about boy choy if you’re interested.
This roasted bok choy recipe is a healthy side dish option – a good source of antioxidants, vitamin C and vitamin A. It can also be sautéed, but the advantage of roasting is that you can make larger quantities at the same time. I love it in soup too, like our vegetable wonton soup.
Diners watching their calories can eat heartily without guilt. And I love that I can have everything prepped and just pop the tray into the oven a few minutes before serving.
To make a complete meal in one pan: I also like to nestle a piece of salmon on a corner of the pan with the vegetables and roast it all at the same time. Dinner in 20 minutes!
Roasted boy choy really goes with any fish, chicken, pork, beef or tofu. Try serving it with Maple Balsamic Pecan-Crusted Salmon, Teriyaki Salmon, Instant Pot Whole Roast Chicken and Gravy or Grilled Pork Chops.
Tailor To Your Taste
- Other good options to roast with the baby bok choy are asparagus and small cauliflower florets because they take a similar roasting time. I also sometimes add a few handfuls of fresh baby spinach to roast as well.
- If you can’t find baby bok choy, you can use full size bok choy and cut it into smaller pieces. Roast for about 10 minutes instead of 6.
- Add chili flakes if you like some heat.
- Garnish with lemon zest or juice. You can use this instead of or in addition to the Balsamic reduction.
- Substitute sesame seeds with other toasted chopped nuts or seeds.
- I use a balsamic reduction/glaze I buy at the store for the drizzle. If you prefer to make your won, I have included instructions to make your own 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.
- 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 at that time, 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.
Other roasted vegetable recipes to love
- savory rice and roasted veggies
- how to roast zucchini
- parmesan roasted cauliflower
- whole roasted cauliflower with grape relish
- easy roasted boy choy and broccoli
- honey roasted parsnips
- spaghetti squash with roasted vegetables
- roasted cauliflower with orange-balsamic drizzle
- crispy oven roasted potatoes
How to make roasted bok choy and broccoli
Easy Roasted Bok Choy and Broccoli Recipe
- 1 pound baby or sprout bok choy (about 14 pieces)
- 1/2 pound broccoli (1/2 head)
- 2 tablespoon olive oil (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)
- drizzle Balsamic reduction (bottled) (Note 1 to make your own)
- 1 tablespoon or more, toasted sesame seeds (Note 2 to toast seeds)
- optional: 1 tsp lemon zest or a squeeze of lemon juice.
- Heat oven to 450F.
- PREPARE BOK CHOY AND BROCCOLI: Cut 1/2 inch off ends of boy choy. Separate stems or cut baby bok choy in half lengthwise. Tear off any partial leaves that are wilted or brown. Cut stems off broccoli and cut florets in half or into smaller pieces.
- MIX WITH SEASONINGS: Line a large pan with foil and spray with oil. I use a 17 x 11 inch. Bigger is fine too. Lay out bok choy and broccoli. Drizzle with oil. Sprinkle with garlic powder, salt and pepper and chili 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.
- 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.
- Bok Choy: If you can't find baby bok choy, you can use the full size. Cut off 1/2-2 inches off the bottom, separate stems and cut into smaller pieces.
- To make ahead for company: I prepare everything ahead, then pop the tray(s) in the oven to roast 6 minutes before serving.
- 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.