Roasted Baby Bok Choy Recipes

EASY GARLIC ROASTED BOK CHOY RECIPE

Easy Garlic Roasted Bok Choy Recipe image

A super easy oven roasted bok choy recipe, made even better with roasted garlic! It makes a naturally low carb, gluten-free, keto, paleo and healthy side dish.

Provided by Maya Krampf

Time 30m

Number Of Ingredients 5

Ingredients

1 large head Bok choy
1/4 cup Avocado oil
1 tsp Sea salt
1/2 tsp Black pepper
4 cloves Garlic ((minced))

Steps:

Preheat the oven to 425 degrees F (218 degrees C).
Cut the bok choy into fourths or eighths lengthwise (depending on how thick and leafy it is - see post above.)
Arrange the bok choy in a single layer on a large baking sheet, cut side down. Drizzle with 2 tbsp avocado oil. Sprinkle with half of the salt and pepper. Repeat oil, salt and pepper on the other side.
Flip back over, so that the cut side is up. Spread the minced garlic all over the bok choy with your hands.
Roast the bok choy in the oven for 10 minutes on the lower rack. Rotate the pan and roast for about 10 more minutes, until the leaves start to get lightly charred.

Nutrition Facts : Calories 152 kcal, Carbohydrate 5 g, Protein 3 g, Fat 14 g, Sodium 581 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ROASTED BOK CHOY

Roasted Bok Choy image

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

Provided by Percy Lee Owen

Categories Side Dish Vegetables Roasted Vegetable Recipes

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 pounds baby bok choy, halved
2 tablespoons liquid amino acid (such as Bragg®)
4 teaspoons olive oil
6 slices fresh ginger
3 cloves garlic, sliced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon fines herbs
½ teaspoon dried basil
⅛ teaspoon red pepper flakes
freshly ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.
Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 7.6 g, Fat 5.4 g, Fiber 2.9 g, Protein 4.7 g, SaturatedFat 0.8 g, Sodium 479.2 mg, Sugar 2.8 g

SIMPLE ROASTED BABY BOK CHOY

Simple Roasted Baby Bok Choy image

Cooking Baby Bok Choy couldn't get any easier than this. These little guys are simply seasoned with salt and pepper and then oven-roasted until lightly browned and leaves are crisp. Other seasonings could be used as well per your preference.

Provided by MarthaStewartWanabe

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb baby bok choy, trimmed and cut in half (about 12 heads depending on their size)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, ground

Steps:

Preheat oven to 350°F.
Onto a large baking sheet, spread halved heads of baby bok choy into a single layer.
Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 12 minutes. Using tongs, turn each bok choy to ensure both sides are nicely browned. Return to oven to roast for another 12 minutes.
Serve immediately and enjoy.

Nutrition Facts : Calories 74.8, Fat 7, SaturatedFat 1, Sodium 364.6, Carbohydrate 2.6, Fiber 1.2, Sugar 1.3, Protein 1.7

BALSAMIC VINEGAR AND GINGER BOK CHOY

Balsamic Vinegar and Ginger Bok Choy image

This is a great vegetable to serve hot. Even those who turn up their noses at trying new things clean their plate!

Provided by Kara Rhodes Murphy

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 heads baby bok choy
3 tablespoons olive oil
¼ cup water
2 tablespoons capers
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh ginger root
2 tablespoons balsamic vinegar
1 dash fresh lemon juice, or to taste

Steps:

Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves.
Heat the olive oil in large skillet over medium heat.
Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.

Nutrition Facts : Calories 110.8 calories, Carbohydrate 4.1 g, Fat 10.4 g, Fiber 1.2 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 195.3 mg, Sugar 2.4 g