Crispy Roasted Baby Bok Choy

Happy Monday everyone.  I hope that your Mother’s Day celebration was  just what you wanted it to be.  I enjoy a simple day of being gathered with my family.

I have often said that simple can go a long way.  Simple ingredients sometimes are key to making something taste oh-so-delicious.  The lemon that is used to make this Crispy Roasted Baby Bok Choy is the key ingredient.

This bok choy was just another great side dish that we shared when I made the grilled tri-tip and the Cilantro Lime Grilled Corn on the cob.

It’s a great change from spinach and it tasted so delicious roasted.

Crispy Roasted Baby Bok Choy Recipe | Nosh My Way

Crispy Roasted Baby Bok Choy
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Serves: 2
It definitely shrinks up when you roast it. Keep that in mind. My four heads was really only enough for two people.
  • 4 heads baby bok choy
  • 4 teaspoons grapeseed oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 teaspoon dried thyme
  • 1 teaspoon mirin, (a Japanese rice wine)
  • Freshly ground pepper, to taste
  1. Preheat oven to 450°F.
  2. Toss bok choy, oil, garlic and salt in a roasting pan.
  3. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, thyme, mirin and pepper in a small bowl.
  4. Drizzle over the roasted bok choy.
2 PP per serving

Crispy Roasted Baby Bok Choy

Don’t you just love the beautiful green leaves on my baby bok choy?

Crispy Roasted Baby Bok Choy


The next batch of baby bok choy I will use the grill.

Thanks for stopping by and have a great day.


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Crispy Roasted Baby Bok Choy — 10 Comments

  1. Hi Marlene…Looks Delicious…I am going to try this! Happy to see your site and thanks for stopping my mine—Healthy Eating Starts With a Poem! Love that you shared my Bok Choy scrambled eggs. Best, Judy

  2. Pingback: Grilled Baby Bok Choy Recipe - Nosh My Way

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  4. Mine didn’t get dine enough during time allotted. Leaves turned brown and crispy but body of bok choy tough to cut. May microwave first next time before roasting. Did you separate leaves? I just cut mine in half.

  5. Heated oven to 400. I added fresh raw red, orange, yellow sweet pepper rings, and crushed red peppers and used coconut oil, roasted 10 min before adding Choy and cooked and stirred for another 10, maybe 12 minutes.