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
Baby bok choy (allow at least 1 per person)
Salt and Pepper
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.