Roasted Baby Bok Choy

Roasted Baby Bok Choy

Makes: 4 servings, about 3/4 cup each
Active Time: 15 minutes
Total Time: 15 minutes

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.

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Ingredients

  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (see Note)
  • Freshly ground pepper, to taste

Preparation

  1. Preheat oven to 450°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.

Tips & Notes

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

  • Servings Per Recipe 4
  • Amount Per serving
  • Calories 58
  • % Daily values *
  • 8% Total Fat 5g
    • 0% Saturated Fat 0g
    • Trans Fat 0g
    • Monounsaturated Fat 3g
  • 0% Cholesterol 0mg
  • 0% Potassium 12mg
  • 5% Sodium 110mg
  • 1% Total Carbohydrate 3g
    • 4% Dietary Fiber 1g
    • Sugars 2g
  • 2% Protein 1g

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Nutrients Calories 2,000 2,500
Total Fat Less than 65g 80g
Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2400mg 2400mg
Total Carbohydrate Equals 300g 375g
Dietary Fiber Equals 25g 30g

Recipe by EatingWell.com

© Meredith Corporation. All rights reserved. Used with permission.

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