Roasted bok choy gets tender and caramelized in the oven, with crispy leaves, and is served drizzled with a scrumptious honey garlic sauce.
Just 15 minutes for this delicious side dish!
If you have never roasted bok choy before, you are in for a treat today.
Normally, I do a sautéed quick bok choy with garlic and ginger and pair that with whatever Asian style main chicken dish we are having. Or I'll make chicken and bok choy stir fry.
But then I thought, what about roasting it instead? Cause I am a veggie lover all the ways but roasted vegetables are almost always my absolute favorite.
And roasted bok choy did not disappoint! It gets tender and caramelized, with a little bit of a smoky edge to it. And the leaves get crisp and are irresistible!
Then, we really bring it home with the easy but scrumptious honey garlic sauce to drizzle on top.
Easy and oh so flavorful. That is right up my alley. Especially when it comes to side dishes.
OK, let's get cooking.
(If you want to skip over the recipe notes and tips below, just scroll on down to the recipe card. Or use the Jump to Recipe button at the top of the post to go right to it.)
Recipe Notes:
Bok choy: We are using baby bok choy for this recipe. If yours are small, cut them in half. If they are on the larger side, you can cut them in fourths. You do want to try and keep the base of the stalk together.
Soy sauce: I always use and recommend a low-sodium soy sauce so you can control the amount of salt/sodium in your sauces and recipes.
Serving: The sliced green onions and sesame seeds make this feel extra special when sprinkled on to serve, so use them if you have them but no worries if you don't.
Yield: The recipe makes enough for 4-6 people, depending on the size of your baby bok choy. You could also halve the recipe if you want enough for just 2 servings.
Tip: There is a 0.5 button in the recipe card that will automatically halve all of the ingredients so you don't have to do the math in your head. 👍
We love this with Asian style meatballs and rice (try these baked Asian turkey meatballs) and it would also pair great with honey garlic salmon or honey garlic pork chops.
I hope you give roasted bok choy a try soon for a new way to enjoy this favorite veggie.
Happy cooking!
XO,
Kathryn
Roasted Bok Choy
Ingredients
For the bok choy:
- 4 baby bok choy, sliced in half lengthwise (if very large, cut in fourths)
- 1 tablespoon extra virgin olive oil
- Salt and black pepper
For the honey garlic sauce:
- 1 tablespoon honey
- 1 tablespoon low sodium soy sauce
- 1 teaspoon rice vinegar
- ½ clove garlic, minced
- Pinch of red pepper flakes (or sub black pepper)
For serving:
- Sliced green onions
- Sesame seeds
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil, if desired, for easy clean up.
- Drizzle the baby bok choy with the olive oil. Sprinkle lightly with salt and black pepper. Place cut side down on the baking sheet.
- Roast at 425 for 10 minutes, then turn the bok choy pieces over. Roast for another 5 minutes.
- Remove from the oven. Drizzle with the honey garlic sauce and sprinkle with green onions and sesame seeds, if using, and enjoy immediately!
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