Easy Roasted Bok Choy | Walder Wellness, Dietitian (RD) (2024)

5 from 5 votes

All you need to make this easy bok choy recipe are 7 simple ingredients (plus optional garnish):

1. Bok choy: There are different varieties of bok choy, some with white stems and some with green; some smaller (e.g. baby bok choy) and some larger. These varieties can be used interchangeably, but my personal favourite is the Shanghai bok choy which has the green-coloured stalks! You can find bok choy in the produce section of many Western grocery stores, or at most Chinese grocery stores.
2. Toasted sesame oil: This oil is made from toasted sesame seeds and adds that perfect touch of sesame flavour to this recipe. Toasted sesame oil (versus regular sesame oil) has a more concentrated flavour. While I typically use it as a finishing oil, this recipe is only in the oven for 12 minutes!
3. Garlic: This recipe calls for minced fresh garlic cloves, but you are welcome to use garlic powder if you’re in a pinch.
4. Ground ginger: While you may use freshly grated ginger, ground ginger is a bit quicker to use and easier to measure!
5. Soy sauce or tamari: You’re welcome to usesoy sauce, tamari (if you follow a gluten-free diet), or evencoconut aminosif preferred. These sauces all contain sodium, so you may not need any extra salt (but if you feel that you do, taste at the end and add as needed!)
6. Rice vinegar: Rice vinegar adds a nice, mild acidity to complement the salty flavours of the soy sauce. If you can’t get your hands on rice vinegar, you’re welcome to try this withwhite wine vinegarorapple cider vinegarinstead.
7. Maple syrup: pure maple syrup adds a nice sweetness to balance out the salty and acidic flavours. You may swap it with honey, if preferred.
8. Optional garnish: sesame seeds (either black or white), diced green onion

Full ingredient measurements and detailed instructions are located in the printable recipe card at the bottom of this post!

Start by slicing each vegetable in half, lengthwise. There is no need to remove the harder end – it helps to keep the bok choy together.

Then, whisk together the minced garlic with the rest of the sauce ingredients.

Place the bok choy, face side up, on a baking dish or sheet pan. Brush the sauce over top, trying to get it into all the little nooks + crannies!

Roast the bok choy in the oven for about 12 minutes, until lightly browned and tender. Garnish with green onion + sesame seeds.

What to serve with roasted bok choy

The seasonings for this roasted bok choy are Asian-inspired, so you may want to continue that theme throughout the meal, or just opt for something super simple!

I often practice the “plate method,” where I like to balance my plate with protein, complex carbohydrates or starches, plenty of veggies, and some healthy fats for a nutritionally-balanced meal. Because bok choy is considered a non-starchy vegetable (with some healthy fats in the sauce), I’d recommend pairing it with a protein and a starch.

For a protein, it would go great with some:

• salmon – like thisbaked miso maple ginger salmon
• a white fish – like thisbaked herb-crusted cod
• shrimp – thissautéed paprika shrimpis a favourite in my house!
• tofu – either thishoney garlic tofuor thismiso tofuwould be excellent
• cooked chicken or other meat

TIP: feel free to double the sauce in this recipe and use it over top of your protein. When I tested this recipe I did just that – doubled the sauce and added it to a batch of salmon fillets and roasted them in the oven at the same time 🙂

For a starch, I love it with:

• a whole grain, likecooked quinoa,farro, or rice
• theseroasted Japanese sweet potatoes– feel free to skip the tahini sauce and serve just the potatoes!
• roasted white potatoes, like yukon gold or fingerling potatoes

Like other green, cruciferous veggies, bok choy is a source of many vitamins + minerals, including:

• vitamin C
• vitamin K
• vitamin A
• folate
• calcium
• potassium
• iron
• magnesium

Bok choy is also a source of dietary fiber (important for digestive and heart health) and is rich in antioxidants (which help to protect cells from oxidative damage).

• Roasted Miso Broccoli
• Sautéed Celery (Asian-Inspired)
• Roasted Japanese Sweet Potatoes
• Pan-Fried Oyster Mushrooms
• Sautéed Shredded Brussels Sprouts

Did you give thisRoasted Bok Choy Recipea try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto never miss a new recipe or nutrition education post!