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This roasted baby bok choy recipe makes a quick, easy, healthy, and delicious vegan side dish! Garlic, lemon juice, spicy chili flakes, and soy sauce make this side dish extra tasty. Easily cooked in the oven in 10 minutes!
Have you ever made baby bok choy? It’s ridiculously easy and very tasty. I have my coworker Amy to thank for the inspiration.
Picture this: I wandered into my office’s lunchroom to warm up my sad desk lunch last week. My coworker Amy just finished warming up her lunch and it smells really good. I say “Amy, that smells really good!” She’s like, “It’s baby bok choy! I roasted it at 450F and it’s really good!” It did look good.
I then go to the grocery store 2 nights later, and I see a bag of baby bok choy. The office small-talk flooded back into my consciousness. It must’ve been destiny. I grabbed the bag with no plans on what to do with it (living dangerously here), and that’s how this recipe was spawned.
If I didn’t thrill you with the story, you’ll be thrilled with this baby bok choy side dish recipe. Or so I hope, anyway.
How do you cook baby bok choy?
Cut the baby bok choy in half lengthwise and toss it with some olive oil and pepper. Roast it at 450F for 5 minutes/side.
Baby bok choy (or pak choi) sorta tastes like a mix between cabbage and kale (it is a type of Chinese cabbage, after all). Not sure if that description is appealing to you, but trust me, it’s good. And the sauce I put on it makes it taste even better. The leaves crisp up in the oven and it’s just really nice, ok.
Hope you love this baby choy recipe!
Questions? Ask me in the comments below.
Easy Roasted Baby Bok Choy
- 1 pound baby bok choy
- 1/4 cup olive oil
- Pepper to taste
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Red pepper flakes to taste (start with 1/2 teaspoon)
- Preheat oven to 450F. Move the rack to the middle of the oven. Line a large baking sheet with parchment paper.
- Cut the baby bok choy in half lengthwise and trim the dry ends if needed (the white part). Place the baby bok choy on the baking sheet. Pour olive oil on both sides of each piece of bok choy (and rub it in), then grind some pepper on each piece too. I like to roast it face-down first. Place the baking sheet in the oven and roast for 5 minutes/side (it will be tender-crisp with some crispy leaves). If you want it done more, roast it a little longer.
- Meanwhile, whisk the soy sauce, lemon juice, garlic powder, and red pepper flakes together in a small bowl.
- Once the baby bok choy is done to your liking, drizzle the sauce on each piece. Serve immediately.
- You don't have to use low-sodium soy sauce (I used regular), but it may be too salty for you if you don't like that sorta thing.
- If you don't want to use my sauce on these, I suggest adding some salt along with the pepper prior to roasting the baby bok choy.
Nutrition information is automatically calculated, so should only be used as an approximation.
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