Roasted Baby Bok Choy

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A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

 Roasted Baby Bok Choy
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 15 minutes

  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated

  • 4 teaspoons canola oil

  • 1 clove garlic, minced

  • 1/4 teaspoon kosher salt

  • 1/2 teaspoon freshly grated lemon zest

  • 1 tablespoon lemon juice

  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried

  • 1 teaspoon mirin, (see Note)

  • Freshly ground pepper, to taste

Directions
  1. 4 servings, about 3/4 cup each

  2. Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.


Nutritional Facts

Servings
4
Per serving
Calories
58
Carbohydrates
3g
Fat
5g
Saturated Fat
0g
Monounsaturated Fat
3g
Protein
1g
Cholesterol
0mg
Dietary Fiber
1g
Potassium
12mg
Sodium
110mg
Added Sugars
0g
Exchanges
1 vegetable
1 fat
Carbohydrate Servings
0
Vitamin A (110% daily value)
Vitamin C (60% dv).

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