Rinse baby bok choy under cool running water until all dirt is removed.
Trim bottom if needed.
Cut in half lengthwise and place cut-side down on a shallow baking dish. Cut bok choy can be touching, but not overlapping.
Drizzle with olive oil, and then sprinkle with sea salt.
Turn bok choy twice each, to coat with the oil and sea salt. Cut side should be down once you are done turning.
Bake for 10 minutes, flip, and then continue baking 2-3 more minutes on the second side.
Roasted baby bok choy are done when the outside leaves are starting to dry and the white part is tender.
Sprinkle with optional lemon juice if desired.
Serve hot or room temp.
Can't find baby bok choy? You can use full-sized bok choy, simply cut into steaks like we did with the cabbage steak recipe and then proceed. The darker green leaves may need to be removed before the white and lighter green parts are done, so watch for that.