Roasted Bok Choy

4.1
(15)
11 Reviews
8 Photos

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

Submitted by Percy Lee Owen
Published on April 15, 2020
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Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

  • 2 pounds baby bok choy, halved

  • 2 tablespoons liquid amino acid (such as Bragg®)

  • 4 teaspoons olive oil

  • 6 slices fresh ginger

  • 3 cloves garlic, sliced

  • 1 teaspoon ground turmeric

  • 1 teaspoon curry powder

  • ½ teaspoon fines herbs

  • ½ teaspoon dried basil

  • ⅛ teaspoon red pepper flakes

  • freshly ground black pepper to taste

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl; season with black pepper. Place coated bok choy on the prepared baking sheet; pour remaining liquid over bok choy.

  3. Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

31 home cooks made it!

Nutrition Facts (per serving)

83 Calories
5g Fat
8g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 83
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 479mg 21%
Total Carbohydrate 8g 3%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 5g 9%
Vitamin C 103mg 115%
Calcium 254mg 20%
Iron 3mg 14%
Potassium 629mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.