Best 2 Roasted Baby Bok Choy Recipes

Want to enjoy a fantastic feast with roasted baby bok choy as the centerpiece? Dive into the world of flavors and learn how to create a mouthwatering masterpiece with these tender greens. We'll guide you through the process, sharing tips for selecting the perfect baby bok choy, prepping and roasting them to perfection, and creating a delectable sauce to complement the dish. Get ready to tantalize your taste buds with this simple yet stunning culinary creation.

Let's cook with our recipes!

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

ROASTED BABY BOK CHOY

ROASTED BABY BOK CHOY image

Categories Leafy Green

Yield 6 servings

Number Of Ingredients 3

Ingredients

12 small baby bok choy (similar sizes)
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

1. Preheat the oven to 375 degrees. 2. Remove any wilted leaves from the bok choy, then cut off the top half of the largest leaves and discard. Wash the bok choy and shake off any excess water. 3. Cut each head of bok choy in half through the core, leaving the cores intact. Place on two sheet pans, drizzle with olive oil, sprinkle with salt and pepper, and toss. 4. Turn the bok choy cut sides down and roast for 20 minutes, until the small core is just tender. Sprinkle with salt and serve hot.

Tips:

Choose small, tender baby bok choy: Larger bok choy can be tough and bitter.
Trim the bok choy: Remove the tough outer leaves and the root end.
Cut the bok choy in half lengthwise: This will help it cook evenly.
Toss the bok choy with oil, salt, and pepper: This will help it roast evenly and develop a nice flavor.
Roast the bok choy at a high temperature: This will help it caramelize and develop a slightly charred flavor.
Roast the bok choy until it is tender: The bok choy should be tender when pierced with a fork.
Serve the bok choy immediately: Roasted bok choy is best served hot out of the oven.

Conclusion:

Roasted baby bok choy is a delicious and healthy side dish that can be enjoyed with a variety of meals. It is easy to make and can be roasted in just a few minutes. With its slightly charred flavor and tender texture, roasted bok choy is a surefire hit. So next time you are looking for a quick and easy side dish, give roasted baby bok choy a try.