Roasted Baby Bok Choy

I finally tried making roasted baby bok choy, and I’m so glad I did. It’s flavorful, easy to throw together, and on the table within 20 minutes. I love the combination of soy sauce, vinegar, toasted sesame oil, and chili oil, which worked perfectly on this roasted baby bok choy. This tasty side dish pairs well with Szechuan chicken and garlic rice. Quick, easy, and so delicious!

Roasted Baby Bok Choy

Vinaigrette:

• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp seasoned rice vinegar
• Pinch of crushed red pepper flakes

Roasted Bok Choy:

• 2 baby bok choy, quartered
• 1½ tbsp olive oil
• Sea salt and freshly cracked pepper, to taste
• Chili oil, to taste *Click the link for the chili oil recipe
• Toasted sesame seeds, to taste

How to Make Roasted Baby Bok Choy

Preheat the oven to 400 degrees.

Make the vinaigrette by combining the soy sauce, sesame oil,  seasoned rice vinegar, and a pinch of crushed red pepper flakes; whisk well, then set aside to allow flavors to mingle.

Toss the quartered bok choy with the olive oil, then season with sea salt and freshly cracked pepper, to taste; toss to coat evenly and place on a baking sheet.

Roast in the oven for 5-7 minutes, or until tender and wilted.

Place bok choy on a serving plate, then spoon the well-whisked vinaigrette evenly over the bok choy. Drizzle the top with chili oil and some toasted sesame seeds. Serve immediately. Enjoy.