Oven-Roasted Baby Bok Choy

Oven-Roasted Baby Bok Choy

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 2
Scheduled for:
Dinner on Saturday
Leftovers:
Lunch on Sunday

Ingredients for 2

Show Original

2 head Baby bok choy
1 tbsp Extra virgin olive oil
1/4 tsp Himalayan sea salt
1/2 medium Lemon (juice of 1 lemon optional)

Instructions


  1. Preheat oven to 425 degrees F.
  2. Rinse baby bok choy under cool running water until all dirt is removed.
  3. Trim bottom if needed.
  4. Cut in half lengthwise and place cut-side down on a shallow baking dish. Cut bok choy can be touching, but not overlapping.
  5. Drizzle with olive oil, and then sprinkle with sea salt.
  6. Turn bok choy twice each, to coat with the oil and sea salt. Cut side should be down once you are done turning.
  7. Bake for 10 minutes, flip, and then continue baking 2-3 more minutes on the second side.
  8. Roasted baby bok choy are done when the outside leaves are starting to dry and the white part is tender.
  9. Sprinkle with optional lemon juice if desired.
  10. Serve hot or room temp.

Notes

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.

Nutrition Facts

Per Portion

Calories 94
Calories from fat 64
Calories from saturated fat 8.9
Total Fat 7.1 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 146 mg
Potassium 322 mg
Total Carbohydrate 5.3 g
Dietary Fiber 2.4 g
Sugars 1.3 g
Protein 2.0 g

Dietary servings

Per Portion


Fruit 0.3

Energy sources


Pygal23%437.54799304505445128.755822923925169%342.11912858518656274.1523978212569%356.687470250506110.4033779830485423%69%9%CarbohydratesFatProtein
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