Turn humble bok choy into a crave-worthy side dish with a quick trip to the oven! Roasting creates delightfully crisp, caramelized edges while keeping the leaves tender. Garlic, sesame oil, and a sprinkle of seasoning add a savory flavor boost. Serve it alongside rice, noodles, grilled meats, tofu, or seafood for an effortless, colorful upgrade to almost any meal.

Ingredients

• 1 1/2 pounds of baby bok choy, washed
• 4 cloves garlic, pressed or grated
• 2 tablespoons sesame oil
• 1 tablespoon seasoned rice vinegar
• 3 tablespoons soy sauce 
• 1/2 teaspoon salt 
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon Korean Red Pepper Powder (or red pepper flakes)
• ¼ teaspoon black pepper
• 1/2 teaspoon sesame seeds or scallions for garnish

Process

1. Preheat oven to 400°F.
2. Position the oven rack in the middle of the oven. Line a baking sheet with aluminum foil or parchment paper and set aside.
3. Trim about 1/2 inch from the bottom of each baby bok choy. Wash and dry the bok choy. Cut each one lengthwise into four pieces, leaving the stem intact so the pieces stay together.
4. In a small bowl, whisk together minced garlic, ginger, sesame oil, soy sauce, rice vinegar, salt, pepper, red pepper flakes,
5. Arrange the bok choy evenly on the baking sheet: Brush the sauce over the bok choy, covering every nook and cranny. Sprinkle with black pepper and salt to taste.
6. Roast for 10 minutes. Turn the bok choy over and roast for another 6–8 minutes, until the leaves are crisp and lightly browned.
7. Do not overcook the bok choy. It should remain crisp-tender. Cut it into pieces and serve or drizzle it with high-quality balsamic vinegar before serving.
8. Sprinkle with sesame seeds and/or sliced scallions. Serve immediately.

Tagged: dinner, Food, recipe, recipes, vegetables, vegetarian