Roasted Baby Bok Choy
It had been a very long time since I had bok choy when I decided to try this recipe. I got the idea to roast the baby variety from a magazine. Since I love every vegetable I have roasted, I thought this would be perfect, and it is.
With so few ingredients and a very short cooking time, this is a quick, easy, healthy and delicious side dish that complements most any meal.
- 6 heads baby bok choy, about 1 pound
- 1 tablespoon olive oil
- 2 large cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Trim the bottoms of the bok choy. Separate into leaves, leaving any small heads intact. Wash thoroughly with cold water to remove any dirt and grit. Place on a towel and pat dry.
Preheat oven to 450° F. Spray a large baking sheet with cooking spray. Place the bok choy, olive oil, garlic, salt and pepper in a large bowl. Toss gently with tongs or your hands to combine. (This can also be done directly on the sheet pan.) Place on the baking sheet and roast, tossing occasionally with the tongs, until the leaves are wilted and tender, about 10 minutes. Sprinkle with the balsamic vinegar, toss again, and roast an additional 2 minutes. Serve hot or room temperature.
Notes: The vinegar in this recipe adds a touch of tartness but it can be omitted and the bok choy will still be very good. Baby bok choy is easiest to find in spring, when it is in season. However, this recipe will work with regular bok choy, separating all the leaves and cutting them into smaller pieces.