Ina Garten Roasted Baby Bok Choy

Ina Garten roasted baby bok choy turns 12 small heads of bok choy, olive oil and salt into a tender, golden-edged side dish in 30 minutes. It's an easy make-ahead side dish for weeknight dinners, Sunday suppers or holiday tables, and it's naturally vegan, gluten-free and made with just a few ingredients.

Turn the bok choy cut sides down on the sheet pan before roasting, because that direct contact with the hot metal browns the edges. Leave them face up and they steam instead, which leaves the leaves limp and pale.

Ina Garten points out that bok choy once lived only in Asian markets and now turns up at the regular grocery store, so it's easy to find. She calls it the most surprisingly delicious vegetable, and it needs nothing more than olive oil, salt and pepper in the oven.

Source: Make It Ahead (2014)

Ina Garten Roasted Baby Bok Choy

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

70

kcal

Halved baby bok choy roasts cut side down until the leaves crisp at the edges and the cores turn just tender. A final sprinkle of salt right out of the oven keeps the flavor bright.

Ingredients

• 12 small baby bok choy (similar sizes)
  

• Good olive oil
  

• Kosher salt and freshly ground black pepper
  

Directions

• Preheat the oven: Preheat the oven to 375°F. Then get two sheet pans out so the bok choy has room to roast instead of steam.
• Trim the bok choy: Remove any wilted leaves from the 12 small baby bok choy, then cut off the top half of the largest leaves and discard them. Wash the heads and shake off the excess water, so the oil can coat them evenly.
• Halve the heads: Cut each head of bok choy in half through the core, leaving the cores intact. That way the leaves stay attached and the halves hold together on the pan.
• Season and toss: Place the halves on the two sheet pans, drizzle with good olive oil, and sprinkle with kosher salt and freshly ground black pepper. Toss everything well so every leaf gets a light coat.
• Roast cut side down: Turn the bok choy cut sides down and roast for 20 minutes. It's ready when the small core is just tender and the edges have browned.
• Salt and serve: Sprinkle the roasted bok choy with a little more salt as it comes out of the oven. Then serve it hot while the edges are still crisp.

Tools for this recipe

• Nordic Ware half sheet pan, Victorinox Fibrox 8-inch chef's knife, OXO 12-inch locking tongs, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I prep the bok choy ahead of time?

Yes, and Ina Garten suggests it. Wash, trim and halve the heads, then tuck them into a zip-top bag with a slightly damp paper towel, where they stay fresh for up to 3 days. Season and roast just before serving.

What if I can't find baby bok choy?

Regular bok choy works too, though the heads are bigger. Cut them into quarters or wedges so they roast evenly, and check the cores for tenderness a few minutes after the 20-minute mark.

Can I roast this on one sheet pan instead of two?

I wouldn't, because crowded bok choy steams instead of browning. Two pans give each half room, so the cut sides touch the metal and crisp up.

How do I store and reheat leftovers?

Roasted bok choy is best eaten right away, since the leaves soften as it sits. If you have leftovers, refrigerate them in a covered container for a day or two and warm them briefly in a hot oven rather than the microwave.

What's the most common mistake with roasted bok choy?

Skipping the step of drying the heads after washing is the biggest one. Extra water on the leaves turns to steam in the oven, so shake the bok choy well and the edges will brown.