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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
4 15 min 15 min

Directions

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 Instruction

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.


Nutrition

  • Serving: Per serving
  • Calories: 58
  • Carbohydrates: 3g
  • Fat: 5g
  • Protein: 1g
  • Dietary Fiber: 1g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 3g
  • Cholesterol: 0mg
  • Potassium: 12mg
  • Sodium: 110mg
  • Exchanges: 1 vegetable, 1 fat
  • Carbohydrate Servings: 0

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