How To Cook Roasted Bok Choy

Name: Roasted Bok Choy
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 3 heads bok choy; 3 cloves garlic (minced); 2 tbsp coconut aminos (or soy sauce); 1 tbsp fresh ginger; 1 tbsp sesame oil (or avocado oil for AIP); 1/2 tsp red pepper flakes (omit for aip); red pepper flakes; sesame seeds

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Roasted Bok Choy is one of my new favorite vegetables! It is super easy to make and goes with so many different dishes. It is one of those vegetables that people often forget about but an easy veggie to add into your diet that can give you more variety! This recipe only takes 5 minutes to prepare and 8 minutes to roast, which means you can have this veggie on the table within 15 minutes.

Roasted bok choy on a sheet pan with red pepper flakes,

Roasted Bok Choy can work with any flavor profile with a similar taste to cabbage and can pair well with multiple proteins. I like to have vegetables with every meal so that I ensure I get my greens in throughout the day.

I love to ensure variety in my meals even with the side dishes and have developed a variety of recipes along the way. Some of my favorite side dishes to make as well as bok choy are: Roasted Leeks, roasted beet and carrots, blanched broccoli, honey sriracha brussel sprouts, crispy mini potatoes, lemon garlic asparagus, and bacon brussel sprouts.

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Why You Will Love This Recipe
Ingredients
Substitutions and Variations
Step by Step Instructions
Expert Tips
Recipe FAQs
Other Vegetable Recipes You Will Love
Are you interested in a guide of my go to healthy alternatives?
Roasted Bok Choy

Why You Will Love This Recipe

First off, this recipe only takes minutes to prepare which makes it an easy veggie to whip together for weeknight dinners.
From start to finish, you only need 15 minutes to get this side dish on the table.
The red pepper flakes combined with the fresh garlic and ginger makes this recipe so good!
I love pairing this recipe with some of my other favorite Asian dishes, like my Turkey Asian Meatballs.
This recipe is naturally gluten free, dairy free, vegan, refined sugar free, paleo, soy free and can be made AIP (autoimmune protocol friendly.)
You can prepare this recipe in advance and eat it all week long! I love batch cooking on the weekends so all I need to do is just reheat during the busy work week.

Ingredients

Bok choy– This is a must! You can find it at a lot of Asian stores and also Whole Foods carries it.
Sesame oil-This will give it a nice flavor. If you are doing the autoimmune protocol (AIP) you can substitute this for avocado oil.
Garlic-For taste.
Red pepper flakes-For a nice added kick!
Ground ginger-I prefer fresh ginger for this recipe, it gives it a nice kick! If you do use dried ginger, be sure to cut the amount in half as dried herbs are a lot more potent.
Coconut aminos-My go to soy sauce alternative. It is soy and gluten free, if you are good with regular soy sauce you can use that!
Sesame seeds-Totally optional but a great garnish!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

If you don’t have red pepper flakes, you can choose to exclude them or substitute with a small amount of sriracha sauce.
If you are not sensitive to soy sauce, you can use that in place of the coconut aminos.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Step by Step Instructions

Roasted bok choy sauce in a glass bowl with a small whisk.

Photo 1: Preheat the oven to 400 degrees F. Add all of the marinade ingredients to a bowl and mix.

Bok choy leaves in a glass bowl with marinade poured over.

Photo 2: Wash and chop off the ends of the bok choy 1 inch from the bottom.

Uncooked bok choy being tossed with marinade in a glass bowl.

Photo 3: Toss around the bok choy in a bowl with the marinade.

Uncooked bok choy on a baking sheet with marinade poured over.

Photo 4: Add the bok choy to the baking sheet and pour the remaining sauce on top. Bake for 8 minutes.

Expert Tips

Tip # 1: Be sure to not overcook the bok choy or it will fall apart and stick to the pan.
Tip # 2: Sometimes I like to leave a little bit of extra marinate for the end to pour on top over my main meal.
Tip # 3: Coconut aminos has natural sweeteners in it, it can cause some darkening when baked. Make sure to rotate your pan throughout if you start to see some sides of your pan browning more than others.

Recipe FAQs

What is Bok Choy?

Bok choy is known as “Chinese cabbage.” It can taste like a hybrid of celery and cabbage.

How do I cut bok choy?

Great question! You will want to cut off the bottom part that is holding all of the leaves together. You will only need to trim about 1 inch.

How should I store the leftovers?

This dish can be stored in an air tight container in the refrigerator for up to 5 days.

What goes well with Bok Choy?

I love bok choy with Asian dishes! Bok choy goes great with stir fries and meatballs. I love pairing it with Chicken Teriyaki Meatballs and Paleo Chicken Teriyaki.