Bok Choy seems like an odd vegetable to most. It's probably something you'd have no idea what to do with. You also probably have seen it in the grocery story and thought it was spinach with a celery stalk bottom. It's very similar to that. Honestly simply roasting it brings out its sweetness and the char on the leaves makes it crunchy. Quick roasting it keeps it firm but chewable, which in my opinion makes you think your eating a lot more than you are.
This vegetable is also perfect for prepping. In under 25 minutes I just made this and roasted asparagus to eat as snacks! Combine the both with a meat or fish and you have a protein packed and healthy carb meal.
Quick Roasted Baby Bok Choy
Prep time: 5 minutes
Cook time: 10- 12 minutes
1 pound baby Bok Choy
1 tsp olive oil
Sea salt and pepper to taste
1. Preheat your oven to 425 degrees.
2. While your oven is preheating cut the ends off of the Bok Choy and clean well with cold water.
3. Dry completely.
4. Cover a baking sheet with tin foil and arrange Bok Choy on sheet with the green leaves facing inward.
5. Drizzle olive oil.
7. Bake for 10-12 minutes until ends are translucent and leaves are wilted.