Roasted Baby Bok Choy

Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
15 mins
Servings:
4
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 450 degrees F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

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Tips

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

Nutrition Facts

Serving Size: about 3/4 cup
Per Serving:
63 calories; protein 2.3g; carbohydrates 3.5g; dietary fiber 1.4g; sugars 1.6g; fat 4.9g; saturated fat 0.4g; vitamin a iu 5907.9IU; vitamin c 38.2mg; folate 57.8mcg; calcium 132.8mg; iron 1.5mg; magnesium 16.2mg; potassium 527mg; sodium 117.5mg; thiamin 0.1mg.
Exchanges:

1 vegetable, 1 fat
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Reviews (2)

Read More Reviews
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
09/14/2013
A perfect way to use Tarragon I stir-fried my baby bok choy and added the dressing as it cooked. The lemon and tarragon work perfectly with the cabbage taste. It was so easy but something different. I can see serving this to guests as an unexpected side. Pros: Ease Read More
EatingWell User
Rating: 5 stars
01/27/2015
Hands down favorite As a long time bok choy/shanghai lover I've prepared it many ways but this recipe is my all time favorite. Something about the crispy curled edges of the leaves mixed with the tender crunch of the stems and the delectable flavor of tarragon and mirin with lemon just makes my toes curl! Read More
EatingWell User
Rating: 5 stars
09/13/2012
YUM! This is now my favorite way to have bok choy. The leaves got melt-in-your-mouth crisy and delicious. My husband ate almost the whole batch himself and could've had another easily. I followed the recipe and it was perfect. I might add spice if I wasn't already serving it with something spicy. The only con was that leaves in contact with the baking sheet burned a bit which tasted great but left my kitchen a little smokey. Totally worth it! Pros: So easy and tasty! Read More
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EatingWell User
Rating: 5 stars
12/25/2011
The highlight of the meal! This recipe really knocked our socks off. I normally steam or stir fry my bok choy but I'll use this method any time I don't mind turning on the oven. I had a large quantity of the vegetable so I quadrupled the recipe (except for the oil which I didn't quite triple) with great results. I used the recommended substitution of sherry plus sugar for the mirin. I also subbed a pepper blend that included some hotter peppers along with the black for a little more of a kick. We loved the garlicky piquant fresh flavor. Outstanding! Pros: Simple preparation Very flavorful Great texture Cons: Fat content Read More
CHEEREEO
Rating: 5 stars
01/12/2017
Delicious. I used way more than four baby bok choys. More like eight to ten as mine were small. Cut each in half and tossed with same amount of sauce that recipe called for. Thank you so much. Great recipe when your other stovetop units are busy cooking entree and starch. Thank you! Read More
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