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    Allianna's Kitchen » Recipes » Side Dishes

    Published: Oct 5, 2023 · Modified: Dec 3, 2024 by Allianna Moximchalk · This post may contain affiliate links · 1 Comment

    Roasted Bok Choy

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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 Carrots and Cauliflower, roasted beet and carrots, blanched broccoli, honey sriracha brussel sprouts, crispy mini potatoes, lemon garlic asparagus, and Air Fryer Frozen Brussel Sprouts.

    Jump to:
    • 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

    Roasted bok choy ingredients in small glass bowls.
    • 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. 

    Roasted bok choy on a clay plate and garnished with sesame seeds.

    Other Vegetable Recipes You Will Love

    • brussel sprouts on a plate with a honey wand
      Honey Sriracha Brussel Sprouts
    • close up photo of tomatoes in the air fryer with seasoning on top
      Air Fryer Roasted Tomatoes
    • broccoli in a bowl with sea salt on top
      How To Cook Frozen Broccoli In The Air Fryer
    • Easy air fryer spaghetti squash on a plate with fresh green herbs.
      Easy Air Fryer Spaghetti Squash

    Are you interested in a guide of my go to healthy alternatives?

    Download your FREE guide below

    download here
    roasted bok choy on a sheet pan with red pepper flakes on top

    Roasted Bok Choy

    Course Side Dish
    Cuisine Asian
    Diet Gluten Free, Low Fat
    Prep Time 5 minutes minutes
    Cook Time 8 minutes minutes
    Total Time 13 minutes minutes
    Servings 3 servings
    Author Allianna Moximchalk
    168kcal
    Cost $3
    Print Recipe Pin Recipe

    Equipment

    • Sheet pan
    • small bowl
    • mini whisk

    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

    To garnish: (optional)

    • red pepper flakes
    • sesame seeds

    Instructions

    • Preheat the oven to 400 degrees F. Mix all of the marinade ingredients in a bowl. Wash and chop off the ends of the bok choy 1 inch from the bottom. Toss around the bok choy in a bowl with the marinade. Add the bok choy to the baking sheet and pour the remaining sauce on top. Bake for 8 minutes.

    Notes

    Storage: This recipe should be stored in an air tight container in the refrigerator for up to 5 days.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 3 servings. 
    Servings: This recipe should yield 3 servings. 
    Quick, easy, and delicious roasted bok choy recipe that the whole family can enjoy!
    Serving: 1serving | Calories: 168kcal | Carbohydrates: 22g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 778mg | Potassium: 2145mg | Fiber: 9g | Sugar: 10g | Vitamin A: 37630IU | Vitamin C: 379mg | Calcium: 889mg | Iron: 7mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Gluten Free & Dairy Free Side Dish Recipes

    • Stuffed mushrooms on a brown and white plate with fresh parsley on top.
      Gluten-Free Stuffed Mushrooms
    • Roasted cauliflower and carrots on a brown plate with fresh parsley on top.
      Roasted Carrots and Cauliflower
    • Close up photo of pesto orzo salad in a blue bowl with tomatoes and pine nuts on top.
      Pesto Orzo Salad
    • overhead shot of red soup in a bowl
      Gluten Free Tomato Soup

    Reader Interactions

    Comments

    1. Lori says

      June 27, 2022 at 1:39 pm

      5 stars
      Makes the perfect side dish. So good and really easy to make

      Reply
    5 from 1 vote

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