Roasted Bok Choy
This Roasted Bok Choy combined with soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes, creates a tasty blend of flavors that compliments any dish.
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Servings: 4 Servings
Calories: 33kcal
Ingredients
- 1.5 pounds (680 g) baby bok choy about 6 stalks
- 1 tablespoon (15 ml) low-sodium soy sauce
- 1 teaspoon (5 ml) rice vinegar
- 1 teaspoon (4 g) brown sugar
- 1/2 teaspoon (2 ml) sesame oil
- 1/4 teaspoon (0.5 g) red pepper flakes
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicon mat.
- Half and wash the bok choy to remove any dirt. Place the halves on the baking sheet.
- Mix together the soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes in a small bowl.
- Pour the sauce over the bok choy, reserving any excess.
- Bake for 8-10 minutes, until the boy choy is tender. Serve with the remaining sauce drizzled over, if desired.
Notes
- Make sure to thoroughly rinse the baby bok choy to remove any dirt or sand particles before starting the recipe.
- To prevent the bok choy from sticking to the baking sheet, line it with parchment paper or lightly grease it with oil.
- Keep an eye on the bok choy while roasting to prevent it from overcooking and becoming too soft. The edges should turn slightly brown, indicating a nice caramelization.
Nutrition
Calories: 33kcal | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 257mg | Potassium: 18mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7606IU | Vitamin C: 77mg | Calcium: 190mg | Iron: 1mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.