Sweet & Hearty Roasted Baby Bok Choy
This roasted baby bok choy (Chinese cabbage) recipe is ready in 25 minutes—hearty, tangy-sweet with a wonderful tender-crisp texture.
Servings: 6 Servings
Calories: 138kcal
Ingredients
- 6 bunches Baby Bok Choy cleaned and cut in half lengthwise—see note
- 3 tablespoons olive oil divided
- 1 cup grated hard cheese Parmesan cheese, or vegan gourmet cheddar
- 1 cup grated apple
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees.
- Cover the bottom of a large rimmed baking sheet with one tablespoon of olive oil.
- Arrange the bok choy on the baking sheet cut sides up.
- Divide the grated cheese and apple equally on top of the bok choy and a little between the leaves.
- Season to taste with salt and a few grinds of black pepper.
- Sprinkle the remaining two tablespoons of olive oil on top of the vegetables and the leaves' ends.
- Tip: use a pastry brush to ensure that all leaves are covered with olive oil (feel free to use maybe one extra tablespoon of olive oil than suggested).
- Place in the oven for 10 minutes or until the leaves become wilted and slightly brown and crispy, but the vegetable is still tender-crisp.
- Put bok choy on a platter or serving dish. Enjoy!
Notes
Baby Bok Choy: If some vegetables are larger than others, cut them lengthwise in thirds to make them roughly the same size, so they cook evenly.
How to Clean Baby Bok Choy: Rinse thoroughly in cold water to remove any grit in between the leaves and the bottom base. Pat-dry with a paper towel.
Nutrition
Calories: 138kcal | Carbohydrates: 3g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 268mg | Potassium: 38mg | Fiber: 1g | Sugar: 2g | Vitamin A: 186IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 0.2mg