Easy Roasted Bok Choy Recipe
This tender crisp roasted bok choy recipe makes an easy and healthy 12 minute, low calorie side dish. Amp up the flavor with a drizzle of balsamic reduction and sprinkle of sesame seeds.
Servings (change as needed): 3
Ingredients
- 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 or red pepper flakes
Garnish
- drizzle Balsamic reduction (bottled), Note 1
- 1 tablespoon or more, toasted sesame seeds, Note 2
- optional: 1 teaspoon lemon zest or a squeeze of lemon juice. Note 3
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/1.27 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. 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.
Notes
- 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 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 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.
Calories: 150kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 318mg | Potassium: 251mg | Fiber: 4g | Sugar: 3g | Vitamin A: 7199IU | Vitamin C: 135mg | Calcium: 228mg | Iron: 2mg