Roasted Bok Choy
I am all about trying new vegetables and creating ways to incorporate them into meals. Introducing: Bok choy.
This native Chinese vegetable resembles romaine lettuce on the top and celery at the bottom. It belongs to the cruciferous family of vegetables, along with kale, broccoli, cauliflower, cabbage, and many more.
Providing beneficial nutrients such as vitamin A, B6, C and K, as well as potassium, iron, calcium and folate, this low calorie ingredient is a great addition to your healthy lifestyle!
Plus, there are so many ways to eat it! Steam, sauté, stir fry, or our favourite, roast. Add some excitement to your veggie game and give bok choy a try!
Roasted Bok Choy
Ingredients
- 4 bok choy
- 3 tsp olive oil, or vegetable oil
- Garlic powder, to taste
- Red pepper flakes, to taste
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F and grease a baking sheet with oil or cooking spray.
- Slice the bok choy in half and place on the baking sheet, cut side up.
- Drizzle each half with 1/2 tsp of olive oil, then sprinkle a pinch each of garlic powder, red pepper flakes, salt and pepper.
- Roast in the oven for 10-15 minutes or until it becomes crispy.
- Allow the bok choy to cool for 5 minutes before removing it from the pan. Enjoy as a side dish or incorporated into a stir fry.
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