This roasted baby bok choy (pak choi) recipe is ready in just 20 minutes and makes a delicious side dish for any meal.
The tender-crisp vegetable pairs perfectly with sweet, grated apple and savory Parmesan cheese, creating simple yet delicious flavors. Serve it with protein-centric main dishes, or as a base of a healthy lunch or light dinner, just topped with eggs.
This bok choy recipe, with its hearty and sweet grated toppings, has a delicate cabbage flavor, slightly crispy leaves, crisp-tender cores, and a delicious cheesy crust. The combination of grated apple, Parmesan cheese, and a touch of olive oil makes it an instant favorite.
It pairs incredibly well with protein dishes, such as my Easy Buttery Wild Salmon, my Spicy Beef Short Ribs, pork chops, or add it to a weeknight sheet pan dinner. You can keep it simple by serving it over cooked black Japonica rice and pairing it with eggs prepped your favorite way. Let's make it!
Why This Recipe Works
- Tender-Crisp Texture: Roasting at high heat softens the leaves while keeping the stalks slightly firm.
- Sweet & Savory Balance: Apples add natural sweetness, while cheese and black pepper bring savory depth.
- Simple Technique: No blanching, no complicated steps—just single-layer roasting on a baking sheet for even cooking.
- Nutrient Boost: Baby bok choy is rich in vitamin C and vitamin K, making it a nutrient-dense addition to your easy veggie rotations.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Baby Bok Choy: Use fresh baby bok choy with firm white stalks and bright, crisp green leaves. Slice lengthwise in half, keeping pieces roughly the same size for even cooking. Buy enough to also make my Ginger Bok Choy Noodle Soup With Pork.
- Olive Oil: Brush the green leaves with olive oil first, then drizzle the remaining oil over the prepared bok choy. This adds a rich, hearty flavor and helps the leaves crisp up beautifully at 450°F (high heat).
- Hard Cheese: Aged cheddar or Parmesan cheese works beautifully. Most hard cheeses melt nicely and form a golden, flavorful crust.
- Apple: Use Granny Smith apples for a tart, refreshing bite that balances the richness of the cheese and complements the crunchy vegetable. For a sweeter touch, go with red apples like Fuji, Gala, or Honeycrisp.
- Salt and Black Pepper: Season with sea salt and generously freshly cracked black pepper. Don’t worry—this won’t make the dish spicy; it simply enhances and balances all the flavors.
How To Make It
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) – Prep & Arrange The Bok Choy: Preheat your oven. Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the baby bok choy in a single layer, cut side up. Make sure pieces are roughly the same size so they cook evenly.
Step Two (Picture 2 above) – Add Add-Ons & Season: Sprinkle the grated Parmesan and grated apple evenly over the stalks, and a bit between the dark green leaves, making sure some falls between the layers—season with sea salt and freshly cracked black pepper. Brush the green leaves with olive oil first, then drizzle any remaining oil over the top.
Step Three (Picture 3 above) – Roast & Serve: Roast for 10 minutes, or until the edges and top are lightly browned and crispy, and the cheese is melted. The stalks remain tender-crisp. Transfer the roasted baby bok choy to a serving dish. Serve warm as a delicious side dish.
Top Tips
- Use Fresh Baby Bok Choy: Look for firm white stalks and bright, crisp green leaves for the best bok choy taste and texture.
- Single-Layer Roasting: Arrange the bok choy in a single layer on your baking sheet or sheet pan to ensure even cooking and crispy edges.
- Pat Dry Thoroughly: After washing in cold water, dry the leaves and stalks well with a paper towel to avoid sogginess.
- Brush Leaves With Olive Oil First: This ensures the dark green leaves crisp nicely without burning in the oven. Use a pastry brush.
- Don’t Skip Seasoning: You only need some sea salt and black pepper!
- Even Sizing Matters: Cut the bok choy to roughly equal sizes so everything cooks evenly.
- Meal Prep: Make it in advance and pair it with eggs, Bread and Butter pickles for lunch. It's easy yet so delicious!
Variations & Substitutions
- Cheese Options: Swap Parmesan or aged cheddar for a vegan gourmet cheddar to make it dairy-free.
- Add Heat: Sprinkle red pepper flakes over the bok choy before roasting for a mild kick.
- Different Oils: Use avocado oil instead of olive oil for a mild, buttery flavor.
- Apple Alternatives: Try a sweet Fuji or Honeycrisp apple if Granny Smith isn’t available.
Storage
- Store leftover roasted baby bok choy in an airtight container in the fridge for up to 3 days. Reheat in the microwave or over the stove for a few minutes.
- Avoid covering while still warm, as trapped steam can make the leaves soggy.
Recipe FAQs
Look for pieces with firm white stalks and bright, crisp green leaves. Avoid any that are wilted or discolored. Freshness makes a huge difference in both flavor and texture.
No—leave the base intact. Just remove any discolored leaves.
Baby bok choy can trap dirt between the leaves and at the base of the stalk. Swish the pieces in a bowl of cold water and gently rub away debris, or rinse under running water. Pat dry with a paper towel.
Slice each piece lengthwise in half. Try to make pieces roughly the same size so they cook evenly. For larger vegetables, you can cut them into thirds.
More Healthy Cabbage Dishes To Try Next
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📖 Recipe
Sweet & Savory Roasted Baby Bok Choy
Mariska RamondinoIngredients
- 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) Parmesan cheese, 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 oven to 450 degrees. 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 grated cheese and apple equally on top of the bok choy and a little between the leaves.1 cup grated hard cheese (about 100 grams), 1 cup grated apple (about 125 grams)
- Sprinkle the remaining two tablespoons of olive oil on top of the vegetables and the leaves' 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
- Place in the oven for 10 minutes or until the leaves become wilted and slightly brown and the cheese is melted. The core remains tender-crisp.
- Put bok choy on a platter or serving dish. Enjoy!
Notes
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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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