Roasted bok choy is made by halving baby bok choy lengthwise, topping it with grated apple and Parmesan, and roasting it at high heat until the leaves wilt and the cheese melts. The cores stay tender-crisp, while the Parmesan forms a golden crust over the mild cabbage flavor. This side dish is ready in about 20 minutes.
The grated apple and cheese are what make this one for me. The apple brings natural sweetness, the cheese brings a savory crust, and the bok choy keeps its mild cabbage flavor underneath. Beyond that, it only needs olive oil, salt, and pepper. Let's make it!
Need another easy vegetable side? You might also like my Jamaican curry oven-baked potatoes or roasted Brussels sprouts and carrots.
Why You'll Love This Recipe
- Tender-crisp texture: Roasting at high heat softens the leaves while the stalks stay slightly firm.
- Sweet and savory balance: Apple adds natural sweetness, while cheese and black pepper bring savory depth.
- Simple technique: No blanching and no complicated steps. You just roast everything in a single layer on one baking sheet.
- Nutrient boost: Baby bok choy is rich in vitamin C and vitamin K, which makes it a nutrient-dense addition to your easy veggie rotation.
- Side dish or light meal: Serve it next to a protein-centric main, or over rice with eggs for lunch.
Ingredients & Notes
- Baby bok choy: Halved lengthwise and roasted cut side up. Buy enough to also make my Ginger Bok Choy Noodle Soup With Pork.
- Olive oil: Adds a rich, hearty flavor and helps the leaves crisp up in the oven.
- Hard cheese: Parmesan or aged Irish cheddar both work well. Most hard cheeses melt nicely and form a golden, flavorful crust.
- Apple: Granny Smith gives a tart, refreshing bite that balances the cheese's richness. For a sweeter touch, use a red apple like Fuji, Gala, or Honeycrisp.
- Salt and black pepper: Season with sea salt and a generous amount of freshly cracked black pepper. The pepper won't make the dish spicy. It enhances and balances all the flavors.
How To Make Roasted Bok Choy
Step 1 - Prep and Arrange the Bok Choy: Preheat the oven to 450°F/230°C. Line a large rimmed baking sheet with parchment paper or coat it with olive oil. Place the bok choy halves in a single layer, cut side up, keeping the pieces roughly the same size.
Step 2 - Add the Toppings and Season: Sprinkle the grated cheese and apple evenly over the stalks, letting some fall between the leaves. Brush the green leaves with olive oil, then drizzle the remaining oil over the top. Season with sea salt and freshly cracked black pepper.
Step 3 - Roast and Serve: Roast for 10 minutes, until the leaves are wilted and lightly browned at the edges and the cheese has melted into a brown crust on top. The cores stay tender-crisp. Transfer to a serving dish and serve warm.
Top Tips
- Roast in a single layer: Spread the bok choy out on the baking sheet so it cooks evenly and the edges crisp.
- Pat dry thoroughly: After washing, dry the leaves and stalks well with a paper towel to avoid sogginess.
- Brush the leaves with olive oil first: Use a pastry brush so the dark green leaves crisp nicely without burning.
- Don't skip seasoning: Sea salt and black pepper are all you need.
Variations & Substitutions
- Dairy-free: Swap the Parmesan or aged cheddar for a vegan gourmet cheddar.
- Add heat: Sprinkle red pepper flakes over the bok choy before roasting for a mild kick.
- Different oil: Use avocado oil instead of olive oil for a mild, buttery flavor.
Storage
Let the roasted bok choy cool uncovered before you store it, because covering it while it's still warm traps steam and makes the leaves soggy. Refrigerate in an airtight container for up to 3 days, and reheat in the microwave or on the stove for a few minutes.
Serving Suggestions
Roasted bok choy pairs well with protein dishes like my Shredded Beef Chuck Roast, my Slow Cooker Beef Short Ribs, or pork chops. You can also add it to a weeknight sheet pan dinner.
To keep it simple, serve it over cooked black Japonica rice with eggs prepared your favorite way. It also works for meal prep: make it ahead and pair it with eggs, bread, and butter and pickles for lunch.
Recipe FAQs
Choose firm white stalks and bright, crisp green leaves. Avoid any that are wilted or discolored. Freshness makes a big difference in both flavor and texture.
No. Leave the base intact so the halves hold together, and just remove any discolored leaves.
Swish it in cold water. Baby bok choy can trap dirt between the leaves and at the base of the stalk, so gently rub away any debris or rinse it under running water. Then pat it dry with a paper towel.
Slice each piece in half lengthwise. If some heads are larger, cut them into thirds so all the pieces are roughly the same size and cook evenly.
More Vegetable Sides To Try Next
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Roasted Bok Choy With Apple & Parmesan
Mariska RamondinoEquipment
- 1 Parchment paper Optional
- 1 Grater
Ingredients
- 6 bunches baby bok choy cleaned and cut in half lengthwise (see note)
- 3 tablespoons olive oil, divided
- 1 cup grated hard cheese (about 100 grams) such as Parmesan, or vegan gourmet cheddar to keep it dairy-free
- 1 cup grated apple (about 125 grams)
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 450°F/230°C. Cover the bottom of a large rimmed baking sheet with one tablespoon of olive oil or cover with parchment paper for easy cleaning.
- Arrange the bok choy on the baking sheet, cut sides up.6 bunches baby bok choy
- Divide the cheese and apple over the bok choy, adding a little between the leaves.1 cup grated hard cheese (about 100 grams), 1 cup grated apple (about 125 grams)
- Brush the leaves with olive oil using a pastry brush, then drizzle the remaining oil over the vegetables and leaf ends.3 tablespoons olive oil, divided
- Tip: Use a pastry brush to ensure that all leaves are covered with olive oil (feel free to use one extra tablespoon of olive oil than suggested). Season to taste with salt and freshly ground black pepper.Salt and freshly ground black pepper to taste
- Roast for 10 minutes, until the leaves are wilted and slightly browned and the cheese has melted and started to form a brown crust on top.
- Transfer to a platter and serve warm.
Notes
- Cutting: If some heads are larger than others, cut them lengthwise into thirds so the pieces are roughly the same size and cook evenly.
- Cleaning: Rinse thoroughly in cold water to remove any grit between the leaves and at the base. Pat dry with a paper towel.
- Olive oil: Make sure all the leaves are coated. Feel free to use 1 extra tablespoon of olive oil beyond what the recipe calls for.
- Texture: The leaves wilt and brown slightly at the edges, and the cores stay tender-crisp.
- Cheese: Parmesan or aged cheddar both work. Use vegan gourmet cheddar to make it dairy-free.
- Apple: Granny Smith gives a tart bite. Fuji, Gala, or Honeycrisp are sweeter.
- Storage: Cool uncovered, then refrigerate in an airtight container for up to 3 days.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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