Roasted Baby Bok Choy

As you can see, I’m working my way through our Bountiful Baskets veggies. I had never cooked or eaten baby bok choy, so I wasn’t sure what exactly to do with it. (Sometimes these baskets make me feel like I’m on the Food Network show Chopped. You never know what you’re going to get. lol!) Many of the recipes that I was seeing online were for steamed bok choy, but I really wanted to try something different. I decided that I would try roasting the baby bok choy. The result was quite yummy. Once again, I was working with ingredients that I had on hand.

Ingredients:

• 6 baby bok choy, washed and halved (bottom cut off)
• handful of baby portabella mushrooms (optional)
• handful of grape tomatoes (optional)
• 1 clove of garlic, finely diced
• salt
• pepper
• 1- 2 Tbsp. olive oil
• honey (optional)

Directions:

1. Preheat oven to 375 degrees F.
2. Place baby bok choy on baking sheet and drizzle with olive oil. I used chipotle olive oil since I wanted to add a little heat to the dish. Now it gets a little messy as you’re going to use your hands to make sure all the parts of the baby bok choy are nicely coated with oil. You may find it easier to do this in a bowl and then place it on a baking sheet. I just wanted to try to keep the clean up to a minimum.
3. Take diced garlic and evenly distribute over all of the baby bok choy.
4. Top with mushrooms and tomatoes. (At this point, I spritzed everything very lightly with olive oil.)
5. Season with salt and pepper.
6. Drizzle lightly with honey, if desired. (I did this to add a little sweet to the heat.)
7. Bake for 25-30 minutes until the baby bok choy is fork tender.
8. Serve immediately.

Notes:

If you don’t like mushrooms, go ahead and skip the mushrooms. I just needed to use up some of our mushrooms, so I went ahead and added them. Munchkin isn’t normally a big mushroom person, but she said they were okay here as the texture was completely different due to the roasting.

Roasted Baby Bok Choy

 

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Roasted Baby Bok Choy with garlic, baby portabella mushrooms, and grape tomatoes.

Author: Heather @MarineCorpsNomads.com

Recipe type: Side Dish, Veggies

Ingredients

• 6 baby bok choy, washed and halved (bottom cut off)
• handful of baby portabella mushrooms (optional)
• handful of grape tomatoes (optional)
• 1 clove of garlic, finely diced
• salt
• pepper
• 1- 2 Tbsp. olive oil
• honey (optional)

Instructions

1. Preheat oven to 375 degrees F.
2. Place baby bok choy on baking sheet and drizzle with olive oil. I used chipotle olive oil since I wanted to add a little heat to the dish. Now it gets a little messy as you're going to use your hands to make sure all the parts of the baby bok choy are nicely coated with oil. You may find it easier to do this in a bowl and then place it on a baking sheet. I just wanted to try to keep the clean up to a minimum.
3. Take diced garlic and evenly distribute over all of the baby bok choy.
4. Top with mushrooms and tomatoes. (At this point, I spritzed everything very lightly with olive oil.)
5. Season with salt and pepper.
6. Drizzle lightly with honey, if desired. (I did this to add a little sweet to the heat.)
7. Bake for 25-30 minutes until the baby bok choy is fork tender.
8. Serve immediately.

2.2.8

This recipe was featured in The Christian Home Magazine Issue 72.