Wednesday, February 21, 2018

Oven-Roasted Baby Bok Choy


Getting tired of the same old vegetables for dinner and kale just isn't your thing?

Doing some research on nutrient-rich vegetables recently,  I found that bok choy was quite the nutrient powerhouse! It's a great source of vitamin A, vitamin C and Vitamin K and also provides folate, B6 and a moderate amount of calcium!  It was ranked 2nd for nutrient density out of 41 nutrient-rich plant foods!

Thankfully, baby bok choy is easy to find and most major grocery stores today.


Since so many vegetables taste better when roasted,  I decided to try roasting baby Bok Choy.  All I can say is, Wow!  I'm not sure I'll prepare it any other way from now on!


I sliced some baby bok choy in half lengthwise, tossed the halves with a little olive oil, salt, pepper and my latest favorite ingredient, Togarashi.  Also called schichimi Togarashi or nanami Togarashi, (the words nanami and schichimi both mean 7, which is the number of ingredients that go into the togarashi).  Mine includes chili pepper, orange peel, black sesame seed, seaweed, white sesame seed, Japanese pepper and ginger.  A delightful blend with just the right amount of 'heat'.


Also, check out my recipe for Won Ton Soup with Noodles and Bok Choy!

Oven Roasted Baby Bok Choy


Printable Recipe

Baby bok choy (allow at least 1 per person)
Olive Oil
Salt and Pepper
Togarashi Seasoning*
Soy sauce and sesame oil to garnish (optional)

Preheat oven to 425 F.

Cut each baby bok choy in half lengthwise.  Rinse and pat dry with paper toweling.

Place the halves in a large bowl, and sprinkle with a couple of tablespoons of olive oil, salt and pepper, and togarashi to taste (about 1/2 to 1 teaspoon).  Toss until well-coated.  Add more oil and seasonings if needed.

Arrange the bok choy on a baking sheet with sides and roast in the preheated oven for 8-10 minutes (depending on your oven) or until a shart knife can easily be inserted into the thickest end of the bok choy.

*The Togarashi seasoning I use is S & B brand

36 comments:

  1. I think I never made baby bok choy but always I find lovely and these looks beautiful !!

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    1. I really do enjoy the taste of them, Gloria. Especially when they are seasoned well :) Thank you, Dear!

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  2. I think bok choy are so beautiful when you cut them open, each one a little work of art. Your version of roasted bok choy sounds wonderful Susan!

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    1. Yes, I love their little 'hearts' on the inside. Thank you, Chris!!

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  3. Yummy! I will have to triple the portion, Susan.

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    1. I think I ate most of them myself! Thank you, Angie :)

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  4. The bok chou looks delicious! Roasting it has never been on my radar. No more! I have already put tagrashi on my shopping list.

    Best,
    Bonnie

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    1. I hope you enjoy them as much as we do, Bonnie! Thank you!

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  5. Sounds great. I can see I'm going to have to go on a shopping spree...togarashi and baby bok choy may be a challenge in my small town.

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    1. They make such a wonderful side dish, Karen! Hope you are successful in your search :) Thanks!!

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  6. I am a huge fan of that spice:) It's right beside my stove..in the cabinet..need more:) I like to have 1 jar ahead of me.I love the look and taste of BBC..and sesame oil♥
    Little gardens on our plates.Beautiful Susan.

    Karen..I had a peek for you..and Amazon.com carries..House - Shichimi Togarashi:)That make is the one I get.

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    1. Me also!! I love how it flavors so many things. I find myself using it more and more lately. They are almost like flowers on the plate. Delicious flowers :)

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  7. Absolutely one of our favorites ways to enjoy Bok Choy! These look delicious and perfect for any meal!

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  8. This is pretty simple yet delicious!!

    Please visit: http://from-a-girls-mind.blogspot.com

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  9. It's very hard to find this vegetable here but seems so delicious that I'll try to find somewhere, a warm hug from icy and windy Trieste!

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    1. It has been a strange winter here as well, Chiara :( Hope you are getting warmer weather and spring is on the way! Thank you, Dear.

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  10. We have so many wonderful vegetables in the market these days, and I love roasting them. This sounds wonderful, and I'll look for that seasoning. I've probably passed by it a million times...lol. We just back from Lake Placid, and I fell in love with roasted brussel sprouts with a mustard sauce.

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    1. I agree! It really makes the veggies we used to hate into candy :) Those brussels sprouts sound wonderful! Thank you, Debbie!

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  11. Kale was never my thing and I doubt that it ever will be! Love bok choy and how you've roasted it in this recipe. Such vivid color and better flavor from roasting! Great vegetable recipe!

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    1. Ha-ha :) I only like it in salads or soup but not as a side veggie. Thanks so much, Roz!

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  12. I have roasted may vegetables but never bok choy . I love bok choy and will definitely try this recipe as soon as I find togarashi.

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    1. Thank you, Gerlinde! It's a wonderful way to enjoy baby bok choy :)

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  13. Gorgeous! My husband says that roasted vegetables are better than candy. I think he's right!

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  14. What a simple recipe and I love the cute baby bok choys! And togarashi. I put it on popcorn!

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  15. Oh MY! Now I have a new appreciation for bok choy! I love this idea of roasting them - so easy! thanks SUE!!

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    1. It's so good this way and I know you'll love it! Thank you, A&L!

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  16. I love this idea. I normally would think of using boy choy sauteed on the stovetop. I want to try roasting them in the oven now.

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    1. I think prepared this way, they would even taste great alongside pasta :) Thank you, Linda!

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  17. I have never tried bok choy like this! We definitely need to give this a go. Growing up I hated asparagus because my parents always boiled the life out of it. Then I tried oven roasted asparagus and it was a whole new veggie. We love bok choy in stir fry, but this sounds wonderful.

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  18. This looks nice! I see bok choy in the market but I never buy it as I don't think I'll know what to do with it. Now I do :-)
    Amalia
    xo

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  19. I have yet to try bok choy! Roasted must have tasted even better. I agree roasting veggies brings the best out of them!

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  20. I always see the baby bok choy in the market but am never sure what to do with it. Love the simplicity of this easy and tasty looking recipe

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