SIMPLE ROASTED BABY BOK CHOY
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
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
ROASTED BOK CHOY
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
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
EASY GARLIC ROASTED BOK CHOY RECIPE
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
Categories Side Dish
Time 30m
Number Of Ingredients 5
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
BALSAMIC VINEGAR AND GINGER BOK CHOY
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
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
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- Position oven rack in the middle of the oven. Line a 17inch baking sheet with parchment paper and set aside.
- Slice and remove the bottom part of the bok choy, I usually slice off about 1/2 inch. Wash the baby bok choy and dry using paper towels.
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- Make the vinaigrette by combining the soy sauce, sesame oil, seasoned rice vinegar, and pinch of crushed red pepper flakes together; whisk well then set aside to allow flavors to mingle.
- Toss the quartered bok choy with the olive oil then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly and place on a baking sheet.
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- Thoroughly wash your bok choy. Wash between the leaves as well, give it a really good rinse to make sure all the dirt is removed.
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- Preheat oven to 450F. Move the rack to the middle of the oven. Line a large baking sheet with parchment paper.
- Cut the baby bok choy in half lengthwise and trim the dry ends if needed (the white part). Place the baby bok choy on the baking sheet. Pour olive oil on both sides of each piece of bok choy (and rub it in), then grind some pepper on each piece too. I like to roast it face-down first. Place the baking sheet in the oven and roast for 5 minutes/side (it will be tender-crisp with some crispy leaves). If you want it done more, roast it a little longer.
- Meanwhile, whisk the soy sauce, lemon juice, garlic powder, and red pepper flakes together in a small bowl.
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- Rinse the baby bok choy in cold water to remove any grit or bugs. Yes bugs like to live in baby bok choy.
- Slice off the dark green leaves and then slice the white stalks in half lengthwise. Place the stalks in a baking dish, roughly chop the leaves and set those aside.
- In a medium sauce pan over med-low heat, melt the coconut oil and add the garlic slices and heat until the garlic starts to turn brown. Quickly remove the garlic with a slotted spoon and discard the garlic and turn off the heat. Using a pastry brush or a spoon divide half of the garlic oil over the baby bok choy stalks in the roasting pan, saving the remaining oil in the saucepan. Season with ground black pepper, lemon juice and sea salt if using balsamic vinegar. If using soy sauce don’t add additional salt.
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