Roasted Bok Choy

I was helping Tammy cook one of her supper club dinners, and we had to do something quick with the baby bok choy she bought. I don't like bok choy all that much. A bite or two is fine, but otherwise... meh. But I don't care for cauliflower all that much, and I love it roasted. And I didn't think I liked brussel sprouts either... until I tried them roasted. (Deep fried is also good.) So we roasted the bok choy, and it turned out pretty darn good. Good enough that even Joe ate his serving (though he qualified it with saying that he's still not a big fan). Good enough that I made some for myself the next day. Twice.

Roasted (or broiled) Baby Bok Choy
The leaves crisp up quickly, while the body of the bok choy retains its water and crunchiness.

Baby bok choy (The tiny ones that are around 4-5 inches long. Tammy found hers at a local Asian grocery store)
Olive oil
Kosher salt
Black pepper

Heat oven to 400-450 F, or you can use your broiler if you have a good hot one.

Halve the bok choy. Toss with a bit of olive oil (It doesn't take much!) and kosher salt and pepper to taste. Spread boy choy in single layer on cookie sheet. The oil should keep them from sticking to the pan, but you can use parchment paper or a silicone baking mat if you prefer.

Roast at a nice high temp 400-450-ish F until leaves are crispy and beginning to blacken. Watch them carefully or you'll end up with blackened bok choy! Alternatively, you can put them under a broiler. When I made the bok choy shown above, I used the broiler setting in our toaster oven rather than heat my large oven.

Variations: add some zested lemon or lemon juice, or perhaps a bit of mirin or sherry.

Comments

[Ryann]

I love roasted veggies...asparagus and green beans are some favorites around here...but I'll have to do the bok choy...maybe a tiny bit of sesame oil?

[kitchenriffs]

Great idea – I never thought of roasting bok choy. (And I agree cauliflower rocks when roasted.)

Maybe try some black vinegar and pepper with the bok choy; sort of roasted hot and sour bok choy?

[Julie Saul]

cut side down or cut side up? or does it matter? or do your turn them over? sounds great!

[Kitchen Chick]

Put the cut side up if you use a broiler. In the above case I was using a boiler, and I wanted the cut side to brown a bit on the edges. I'd start cut-side up with roasting, too.

[Tricia]

There's a recipe in Vegetables Every Day called "Sesame Glazed Baby Bok Choy" that is basically pan-seared baby bok choy halves that are then glazed with a teriyaki-style sauce. Quick, easy (esp if you have jarred teriyaki sauce), and very tasty. But maybe I'll try roasting it next time I have some.

[Lasagna Raso]

Looks delicious this roastin bok choy! I’ve been on a big recipe “kick” lately, as I have been trying to expand my diet beyond the same old. Doesn’t look to hard to make either, so thanks for that.

Cheers.

[Girly]

Yum?

[Colleen]

I roast everything in my oven now. Add olive oil, salt and pepper and I'm good to go. I stopped eating meat a few months ago. Not a life changing moment just discovered some great vegetarian items that cook in the over at the same time and temp as most veggies. This is the best "diet" that I've never been on.