Roasted Baby Bok Choy

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Roasted Baby Bok Choy

Roasted Baby Bok Choy

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

Serves 4

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (see Note)
  • Freshly ground pepper, to taste

Cooking Directions

Step 1

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.


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