Last weekend I purchased some delicious looking bok choy from the farmer’s market. Since it is a cruciferous veggie (like brussel sprouts or broccoli), I thought it might try it roasted! The results were great! The thicker bottom end of the stalks was tender and chewy, but the top leaves were crispy like kale chips. I mixed this into a noodle dish, but I think it would make an awesome side as well.
Bok choy is a great addition to your diet if you’re watching your weight! It is full of fiber, has tons of vitamins (A, B, C, and K to name a few), and has very few calories. It can help you feel full, all while fueling your body with nutrients! Although this recipe roasts bok choy, you can enjoy it in everything from soups to smoothies or stir frys!
4 bunches baby bok choy
Extra virgin olive oil or olive oil spray
Celtic sea salt
Preheat the oven to 350 degrees. Drizzle a baking sheet with olive oil. Cut the baby bok choy in half lengthwise, and place face up in a line on the baking sheet. Drizzle with some more olive oil or olive oil spray. Sprinkle with sea salt and pepper. Bake for 10 minutes, and then flip each bok choy halve over. Bake another 15 minutes, or until the bottoms of the stalks are crispy and browned. Remove from oven and season with more sea salt and pepper if desired.
Serves 2-4 as a side dish, or you can mix into stir frys or noodle dishes to become part of an entree. Enjoy!