Roasted Bok Choy makes a delicious side dish for many meals. Pick some up at the Farmer’s Market and give this easy recipe a try.
Bok choy isn’t a vegetable commonly found in most kitchens, but it should be! It’s not only delicious, but it’s a great source of antioxidants too.
Also known as pak choi (Chinese celery cabbage), this leafy green vegetable is often added to stir fries or served on its own. While there are many ways of preparing this beautiful vegetable, oven roasting is the easiest way to prepare it.
The the end result is always amazing. The white stalk is tender and the leaves are crisp, giving the perfect texture balance. My taste buds love the simple garlic flavor too! I hope your family enjoys this tasty side dish as much as mine!
- By the Numbers: How to Roast Bok Choy
- Tips for Making Roasted Bok Choy
- Roasted Baby Bok Choy Recipe
- More Gluten Free Side Dish Recipes
- 2 pounds of bok choy
- 4 cloves of garlic
- ¼ cup of extra virgin olive oil
- ½ teaspoon of sea salt
- ½ teaspoon of black pepper
- 1 lemon, sliced into rounds
- Salad spinner or kitchen towel
- Large baking sheet
By the Numbers: How to Roast Bok Choy
Follow these simple steps to learn how to cook bok choy in the oven.
Step 1: Preheat Oven and Prep Ingredients.
The first thing you need to do is preheat the oven temperature to 450° F. Next, thoroughly wash 2 pounds of bok choy thoroughly in a sink of cold water. You can also use a large bowl of water if needed. This helps to get any dirt and debris out from the leaves. Once it’s clean, dry it on a large towel or in a salad spinner, making sure you get it totally dry.
Step 2: Arrange Bok Choy on Pan.
Once dry, cut the bok choy in half lengthwise, then arrange it on a large rimmed baking sheet in a single layer with the stems towards the edge of the pan. This helps the ends get tender before you have burnt leaves.
Step 3: Prepare Garlic Oil.
Peel and crush 4 cloves of garlic. By crushing the garlic, the flavors will infuse better into the olive oil.
Heat ¼ cup of extra virgin olive oil in a small pan over medium-low heat and add the crushed garlic. Allow the garlic to cook in the olive oil for a few minutes. If at any point it starts to turn brown, remove it from the heat. Garlic burns quick and is very bitter when it does. If you burn it, start over.
Strain the garlic out of the oil and discard it. Set the infused olive oil aside and allow it to cool slightly.
Step 4: Season Bok Choy.
Once it’s cooled slightly, you can drizzle the infused olive oil over the bok choy you laid out on the baking sheet. If you want, you can use a brush to make sure the oil is evenly coating the bok choy. Next, sprinkle with sea salt and pepper to taste, coating everything evenly.
Step 5: Roast Bok Choy in Oven.
Place the pan on a rack in the center of the preheated oven and bake for approximately 8 minutes, or until it is tender to your liking. They’re done when you can easily pierce the white parts with a fork.
Once done, transfer to a serving plate. We like to serve the baby bok choy garnished with a squeeze of lemon, but that’s totally optional.
Tips for Making Roasted Bok Choy
Answers to all of your questions about roasting bok choy in your oven, including tips and substitution ideas.
1. Regular bok choy vs baby bok choy?
They’re basically the same plant, but baby bok choy is picked earlier than regular bok choy so it’s smaller. I personally prefer the baby version as it’s sweeter and more tender. This recipe is a great way to make roasted baby bok choy or regular bok choy, but you’ll need to add a few minutes to the cook time for the larger pieces.
2. Does it have to be olive oil?
If you don’t have or want to use olive oil, you can use your favorite cooking oil such as avocado oil or sesame oil.
3. Ways to spice it up?
If you like your veggies on the spicy side, consider using chili oil or sprinkling crushed red pepper flakes on the bok choy before roasting.
4. Other ways to infuse the oil?
I love garlic infused oil, but you can infuse it with so many other flavors. Try fresh ginger or lemon zest!
5. What main dish to serve bok choy with?
Since the seasoning in this bok choy recipe is so simple, it pairs well with tons of different main dishes. Some of my favorites are:
- Instant Pot Mongolian Beef & Broccoli
- Instant Pot Chicken Breasts
- Oven Roasted Turkey Breast
- Poached Salmon
- Air Fryer Pork Chops
6. How to store leftovers
You can store leftovers in an airtight container in the refrigerator for 3-6 days. It’s best reheated in the oven.
7. More easy recipes for side dishes:
If you like easy vegetable side dish recipes, here are some of my family’s other favorites:
Roasted Baby Bok Choy Recipe
- 2 pounds baby bok choy
- 4 cloves garlic
- 4 tablespoons extra virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1 Lemon - sliced into rounds to use as a garnish
- Salad spinner
- Baking sheet
- Preheat oven to 450° F. Wash the bok choy in a sink of water, then dry it on a large towel or in a salad spinner, making sure it’s completely dry.
- Cut the bok choy in half lengthwise, then lay it out on a baking sheet with the stems towards the edge of the pan.
- Peel and crush the garlic cloves. Heat the olive oil in a small pan over medium-low heat and cook the garlic for a couple minutes. Once cooked strain the oil and discard the garlic. Set oil aside to cool.
- Drizzle cooled oil over bok choy and season with salt and pepper to taste.
- Put the pan in the hot oven and bake for about 8 minutes, or until it’s tender to your preference. Once done, transfer to a serving plate and garnish with a squeeze of lemon.