Wondering how to turn humble bok choy into a star dinner ingredient? Roasting unlocks its sweet, caramelized potential, transforming this crisp green into a quick, flavorful centerpiece. Whether you crave garlicky simplicity or crave bold Asian-inspired glazes, these 32 recipes promise delicious dinners with minimal fuss. Let’s fire up the oven and discover your new favorite way to enjoy this versatile veggie!
Garlic Roasted Bok Choy with Soy Sauce Glaze
Perfect for a quick, flavorful side dish, you’ll love how simple this garlic roasted bok choy is. It’s crispy, savory, and ready in under 30 minutes—ideal for busy weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 2 heads bok choy
– 3 cloves garlic
– 2 tbsp olive oil
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp sesame oil
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F.
2. Rinse the bok choy thoroughly under cold water to remove any dirt.
3. Pat the bok choy dry with paper towels to ensure it roasts evenly.
4. Slice each bok choy head in half lengthwise.
5. Mince the garlic cloves finely.
6. In a small bowl, whisk together the soy sauce, honey, sesame oil, and black pepper to make the glaze.
7. Place the bok choy halves on a baking sheet in a single layer, cut-side up.
8. Drizzle the olive oil evenly over the bok choy.
9. Sprinkle the minced garlic over the bok choy.
10. Roast in the preheated oven for 10 minutes.
11. Remove the baking sheet from the oven and brush the soy sauce glaze over the bok choy.
12. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the edges are crispy and lightly browned.
13. Serve immediately while hot.
Now you have a delicious, savory side dish ready to enjoy. The bok choy turns tender with crispy edges, soaking up the garlic and sweet-salty glaze. Try it over rice or alongside grilled chicken for a complete meal.
Balsamic Roasted Bok Choy and Mushrooms
Oftentimes, you just need a simple side dish that feels special. This balsamic roasted combo is exactly that—earthy mushrooms and crisp bok choy get a sweet-tangy glaze that’s totally irresistible. It comes together with minimal effort for maximum flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs baby bok choy, halved lengthwise
– 1 lb cremini mushrooms, halved if large
– 3 tbsp olive oil
– 3 tbsp balsamic vinegar
– 2 tbsp honey
– 3 cloves garlic, minced
– 1 tsp kosher salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, balsamic vinegar, honey, minced garlic, kosher salt, and black pepper until well combined.
3. Add the halved bok choy and mushrooms to the bowl, then toss everything thoroughly to coat all pieces evenly with the marinade.
4. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded to allow for proper roasting.
5. Roast in the preheated oven for 15 minutes, then remove the sheet and carefully flip the vegetables with a spatula for even browning.
6. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the bok choy stems are tender-crisp and the mushrooms are golden brown.
7. Transfer the roasted vegetables to a serving dish, optionally drizzling with any remaining pan juices for extra flavor.
During roasting, the balsamic-honey mixture caramelizes into a sticky glaze that clings to every bite. You’ll love the contrast between the tender mushrooms and the slightly charred, crisp edges of the bok choy. Try serving it over creamy polenta or alongside grilled chicken for a complete meal.
Spicy Sriracha Roasted Bok Choy Delight
Aren’t you tired of the same old side dishes? Let’s spice things up with a veggie that’s about to become your new favorite. This recipe turns humble bok choy into a crispy, spicy, and utterly addictive delight that comes together in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 heads baby bok choy
– 2 tbsp olive oil
– 2 tbsp sriracha sauce
– 1 tbsp soy sauce
– 1 tbsp honey
– 1 tsp rice vinegar
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Rinse the 4 heads of baby bok choy thoroughly under cold water to remove any dirt.
3. Pat the bok choy completely dry with paper towels—this helps it get crispy instead of steaming.
4. Slice each bok choy head in half lengthwise, from the stem through the leaves.
5. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp sriracha sauce, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
6. Place the bok choy halves cut-side up on the prepared baking sheet.
7. Brush or spoon the spicy sauce mixture generously over all surfaces of the bok choy, getting it into the crevices.
8. Roast in the preheated oven for 12-15 minutes, until the edges are deeply browned and crispy.
9. For extra crispiness, switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning.
10. Remove the baking sheet from the oven and let the bok choy rest for 2 minutes before serving.
Out of the oven, you get the perfect contrast of tender-crisp stems and lightly charred, wilted leaves coated in that sticky, sweet-heat glaze. Try serving it over a bowl of steamed rice to soak up every last drop of sauce, or chop it up and toss it into a grain bowl for an instant flavor boost.
Honey Glazed Roasted Bok Choy and Carrots
Now, if you’re looking for a side dish that’s both simple and stunning, this honey-glazed combo is your answer. It transforms basic veggies into something special with minimal effort. You’ll love how the sweet glaze caramelizes in the oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 baby bok choy, halved lengthwise
– 4 medium carrots, peeled and sliced into 1/2-inch rounds
– 2 tbsp olive oil
– 2 tbsp honey
– 1 tbsp soy sauce
– 1 tsp grated fresh ginger
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp grated fresh ginger, 1/2 tsp garlic powder, and 1/4 tsp black pepper until smooth.
3. Place 4 halved baby bok choy and 4 sliced carrots in a large mixing bowl.
4. Pour the honey mixture over the vegetables and toss thoroughly to coat every piece evenly.
5. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded.
6. Roast in the preheated oven for 20 minutes, flipping the vegetables halfway through with a spatula for even browning.
7. Check at 15 minutes; the carrots should be fork-tender and the bok choy edges crispy and golden.
8. Remove from the oven and let cool for 5 minutes before serving.
Here, the bok choy gets wonderfully crisp while the carrots soften just enough to soak up the glaze. The honey adds a sticky sweetness that balances the savory soy sauce perfectly. Try pairing it with grilled chicken or tossing leftovers into a grain bowl for an easy lunch.
Parmesan Crusted Roasted Bok Choy Spears
Wondering how to make a veggie side dish that’s crispy, cheesy, and totally crave-worthy? You’ve got to try these Parmesan Crusted Roasted Bok Choy Spears. They’re a simple, delicious way to jazz up your dinner plate.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 4 heads bok choy
– 1/4 cup olive oil
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Trim the ends off the bok choy heads, then slice each head in half lengthwise to create spears.
3. In a small bowl, whisk together the olive oil, garlic powder, salt, and black pepper until well combined.
4. Brush the olive oil mixture evenly over all sides of each bok choy spear, ensuring they’re fully coated.
5. In a separate bowl, mix the grated Parmesan cheese and panko breadcrumbs thoroughly.
6. Press the Parmesan-panko mixture firmly onto the cut sides of each bok choy spear, coating them evenly.
7. Arrange the coated spears in a single layer on the prepared baking sheet, leaving space between them for even cooking.
8. Roast in the preheated oven for 12-15 minutes, or until the cheese is golden brown and the edges of the bok choy are slightly crispy.
9. Remove from the oven and let cool for 2-3 minutes before serving.
So, you’ll love the contrast of the crunchy, savory Parmesan crust against the tender, slightly sweet bok choy. Serve these spears alongside grilled chicken or fish for a complete meal, or enjoy them as a standalone snack with a squeeze of lemon for extra zing.
Lemon Herb Roasted Bok Choy Medley
Ready to add a fresh twist to your veggie game? This lemon herb roasted bok choy medley is a vibrant side dish that comes together quickly. You’ll love how the bright citrus and savory herbs make the greens pop with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 heads baby bok choy
– 2 tablespoons olive oil
– 1 lemon
– 2 cloves garlic
– 1 tablespoon fresh thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Rinse 4 heads of baby bok choy thoroughly under cold water to remove any dirt.
3. Pat the bok choy completely dry with paper towels to ensure it roasts instead of steams.
4. Cut each bok choy head in half lengthwise and arrange them cut-side up on the prepared baking sheet.
5. Drizzle 2 tablespoons of olive oil evenly over all the bok choy halves.
6. Mince 2 cloves of garlic and sprinkle them over the bok choy.
7. Strip the leaves from 1 tablespoon of fresh thyme and sprinkle them evenly across the vegetables.
8. Season everything with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
9. Cut 1 lemon in half and squeeze the juice from one half directly over the bok choy.
10. Roast in the preheated oven for 15-20 minutes, until the edges are crispy and the stems are tender when pierced with a fork.
11. Remove from the oven and squeeze the juice from the remaining lemon half over the top just before serving.
That crispy, caramelized texture pairs perfectly with the bright lemon and earthy herbs. Try serving it alongside grilled chicken or tossing it into a grain bowl for a complete meal.
Ginger Sesame Roasted Bok Choy with Tofu
Unbelievably easy and packed with flavor, this ginger sesame roasted bok choy with tofu is a weeknight lifesaver. You get crispy tofu, tender greens, and a savory-sweet sauce all in one pan. It’s the kind of healthy dinner that actually feels indulgent.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (14-ounce) block extra-firm tofu, pressed and cubed
– 4 heads baby bok choy, halved lengthwise
– 2 tablespoons toasted sesame oil
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon maple syrup
– 1 tablespoon fresh ginger, grated
– 2 cloves garlic, minced
– 1 tablespoon sesame seeds
– 1/4 teaspoon red pepper flakes
– 2 tablespoons avocado oil
– 1/4 teaspoon salt
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, grated ginger, minced garlic, sesame seeds, and red pepper flakes until fully combined.
3. Pat the pressed tofu cubes completely dry with paper towels to ensure they crisp up in the oven.
4. Toss the tofu cubes and bok choy halves in a large bowl with the avocado oil and salt until evenly coated.
5. Arrange the tofu and bok choy in a single layer on the prepared baking sheet, making sure nothing is overlapping.
6. Roast in the preheated oven for 15 minutes, then carefully flip the tofu and bok choy with a spatula.
7. Pour the prepared sauce evenly over the tofu and bok choy on the baking sheet.
8. Return the baking sheet to the oven and roast for another 8-10 minutes, until the tofu edges are golden brown and the bok choy stems are tender.
9. Remove the baking sheet from the oven and let it rest for 3 minutes before serving.
Kick back and enjoy the contrast of the crispy, caramelized tofu against the soft, savory bok choy. The ginger and sesame sauce soaks into every bite, making it incredibly flavorful. Try serving it over a bowl of steamed jasmine rice or quinoa to soak up all that delicious sauce.
Chili Lime Roasted Bok Choy and Corn
Veggies that pack a punch? That’s exactly what you get with this zesty side. It’s a simple, flavor-packed dish that turns basic ingredients into something seriously craveable. You’ll love the bright, tangy kick.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 heads baby bok choy, halved lengthwise
– 2 cups fresh corn kernels (from about 3 ears)
– 2 tbsp olive oil
– 1 lime, juiced (about 2 tbsp)
– 1 tbsp honey
– 1 tsp chili powder
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp lime juice, 1 tbsp honey, 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
3. Add 4 halved baby bok choy heads and 2 cups fresh corn kernels to the bowl. Toss everything thoroughly until the vegetables are evenly coated with the marinade.
4. Arrange the bok choy halves cut-side down and spread the corn in a single layer on the prepared baking sheet. Tip: Laying the bok choy cut-side down helps it caramelize and get crispy edges.
5. Roast in the preheated oven for 15-20 minutes, or until the bok choy stems are tender when pierced with a fork and the corn has some browned spots. Tip: Check at 15 minutes—if the corn isn’t browning yet, give the tray a shake for even cooking.
6. Remove the baking sheet from the oven and let the vegetables cool for 2-3 minutes. Tip: This brief rest allows the flavors to settle and makes the veggies easier to handle.
7. Transfer the roasted bok choy and corn to a serving dish and sprinkle with 2 tbsp chopped fresh cilantro.
Ready to dig in? The bok choy gets wonderfully tender with crispy, charred edges, while the corn stays juicy and sweet. The chili-lime marinade creates a tangy, slightly spicy glaze that clings to every bite. For a fun twist, pile it all into warm tortillas with a dollop of sour cream for instant veggie tacos.
Oven Roasted Bok Choy with Curried Quinoa
Just when you think you’ve tried every veggie side, this oven roasted bok choy with curried quinoa comes along. It’s a simple, flavorful dish that’s perfect for a busy weeknight or a cozy dinner at home. You’ll love how the crispy greens pair with the spiced grains.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 heads bok choy
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup quinoa
– 2 cups water
– 1 tbsp curry powder
– 1/2 tsp garlic powder
– 1/4 cup chopped cilantro
Instructions
1. Preheat your oven to 400°F.
2. Rinse the bok choy under cold water and pat it dry with paper towels.
3. Cut each bok choy head in half lengthwise.
4. Place the bok choy halves on a baking sheet in a single layer.
5. Drizzle 1 tablespoon of olive oil evenly over the bok choy.
6. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper over the bok choy.
7. Roast the bok choy in the preheated oven for 15-20 minutes, until the edges are crispy and lightly browned.
8. While the bok choy roasts, rinse the quinoa in a fine-mesh strainer under cold water for 1 minute to remove bitterness.
9. In a medium saucepan, combine the rinsed quinoa, water, curry powder, garlic powder, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of black pepper.
10. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, until the water is absorbed and the quinoa is fluffy.
11. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam.
12. Fluff the quinoa with a fork and stir in the chopped cilantro.
13. Serve the roasted bok choy over the curried quinoa.
Delight in the contrast of the tender, slightly charred bok choy against the warm, aromatic quinoa. The curry adds a subtle kick that complements the greens without overpowering them. Try topping it with a squeeze of lime or a sprinkle of toasted sesame seeds for an extra layer of flavor.
Miso Roasted Bok Choy and Cauliflower
Just when you think you’ve tried every veggie combo, this miso roasted bok choy and cauliflower comes along. It’s a total game-changer for weeknight dinners, turning simple ingredients into something seriously flavorful with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 head cauliflower, cut into florets
– 4 heads baby bok choy, halved lengthwise
– 3 tbsp white miso paste
– 2 tbsp olive oil
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated fresh ginger
– 1/4 tsp black pepper
– 1 tbsp sesame seeds
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the white miso paste, olive oil, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until smooth.
3. Place the cauliflower florets and halved bok choy on the prepared baking sheet in a single layer, ensuring they aren’t crowded.
4. Pour the miso mixture over the vegetables and use your hands to toss everything until evenly coated.
5. Tip: Arrange the bok choy cut-side down to help it caramelize and prevent it from becoming soggy.
6. Roast in the preheated oven for 20 minutes, then sprinkle the sesame seeds evenly over the vegetables.
7. Tip: Check the cauliflower at this point—it should be fork-tender and starting to brown at the edges.
8. Return the baking sheet to the oven and roast for an additional 5 minutes, or until the sesame seeds are lightly toasted.
9. Tip: For extra crispiness, switch the oven to broil for the last 2-3 minutes, watching closely to avoid burning.
10. Remove the baking sheet from the oven and let the vegetables rest for 2-3 minutes before serving.
Buttery cauliflower florets and tender-crisp bok choy get a deep, savory glaze from the miso, with a hint of tang from the rice vinegar. Serve it over steamed rice or quinoa for a complete meal, or toss it with soba noodles and a squeeze of lime for a refreshing twist.
Sweet and Sour Roasted Bok Choy Stir-Fry
Veggies can be a bit boring, right? But this sweet and sour roasted bok choy stir-fry changes the game. You get crispy, caramelized edges from the oven, then everything gets tossed in a sticky, tangy sauce that clings perfectly.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds baby bok choy, halved lengthwise
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup soy sauce
– 3 tablespoons rice vinegar
– 2 tablespoons honey
– 1 tablespoon sesame oil
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Place the halved bok choy on the baking sheet in a single layer, cut-side up.
3. Drizzle the bok choy with 2 tablespoons olive oil, then sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Roast the bok choy in the preheated oven for 15 minutes, or until the edges are browned and crispy.
5. While the bok choy roasts, whisk together 1/4 cup soy sauce, 3 tablespoons rice vinegar, 2 tablespoons honey, and 1 tablespoon sesame oil in a small bowl.
6. Heat a large skillet or wok over medium-high heat.
7. Add the minced garlic and grated ginger to the hot skillet, stirring constantly for 30 seconds until fragrant.
8. Pour the soy sauce mixture from the bowl into the skillet, bringing it to a simmer.
9. In a separate small bowl, make a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons water until smooth.
10. Slowly stir the cornstarch slurry into the simmering sauce in the skillet to thicken it.
11. Remove the roasted bok choy from the oven and carefully add it directly to the skillet with the sauce.
12. Gently toss the bok choy in the sauce for 1-2 minutes until evenly coated and heated through.
13. Transfer the stir-fry to a serving dish and garnish with sliced green onions and sesame seeds.
Wondering about the texture? You get that wonderful contrast—crispy, roasted leaves with tender stems, all glazed in that glossy, sweet-and-sour sauce. It’s fantastic over steamed rice or quinoa, and the leftovers make a great cold lunch straight from the fridge.
Teriyaki Roasted Bok Choy and Bell Peppers
Ready for a veggie side that’s both easy and packed with flavor? This teriyaki roasted bok choy and bell peppers comes together in a flash, and the sweet-savory glaze makes it a total crowd-pleaser. You’ll love how simple it is to whip up on a busy weeknight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 baby bok choy, halved lengthwise
– 2 bell peppers (any color), sliced into 1-inch strips
– 3 tbsp olive oil
– 1/4 cup soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, and black pepper until smooth to make the teriyaki sauce.
3. Place the halved bok choy and sliced bell peppers in a large mixing bowl. Drizzle with the olive oil and toss to coat evenly.
4. Arrange the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded for even roasting.
5. Roast in the preheated oven for 10 minutes, then remove the sheet from the oven.
6. Brush or spoon half of the teriyaki sauce over the vegetables, coating them thoroughly.
7. Return the baking sheet to the oven and roast for another 8–10 minutes, until the bok choy stems are tender and the edges of the peppers are slightly charred.
8. Remove from the oven and immediately drizzle with the remaining teriyaki sauce.
9. Let the vegetables rest for 2–3 minutes before serving to allow the flavors to meld.
Buttery-soft bok choy and sweet, caramelized peppers soak up that glossy teriyaki glaze, creating a perfect balance of textures. Serve it over steamed rice or quinoa for a quick meal, or pair it with grilled chicken or tofu to round out the plate.
Maple Dijon Roasted Bok Choy and Brussels Sprouts
Haven’t you ever wanted a side dish that’s both sweet and savory, with a little crunch? This maple Dijon roasted combo is just that—it’s easy to throw together and always a hit. You’ll love how the flavors come together in the oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 pound Brussels sprouts, trimmed and halved
– 1 pound baby bok choy, halved lengthwise
– 3 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 1 tablespoon Dijon mustard
– 2 cloves garlic, minced
– ½ teaspoon salt
– ¼ teaspoon black pepper
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 2 minced garlic cloves, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
3. Place 1 pound halved Brussels sprouts and 1 pound halved baby bok choy in a large mixing bowl.
4. Pour the maple Dijon mixture over the vegetables and toss thoroughly to coat every piece evenly.
5. Spread the vegetables in a single layer on the prepared baking sheet, arranging them cut-side down to help them caramelize.
6. Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the Brussels sprouts are tender and the edges are crispy and browned.
7. Remove from the oven and let cool for 2–3 minutes before serving.
Buttery roasted Brussels sprouts and tender-crisp bok choy get a glossy, sticky-sweet glaze that’s balanced by the tangy mustard. The caramelized edges add a satisfying crunch, making it perfect alongside grilled chicken or tossed into a grain bowl for a hearty meal.
Conclusion
Looking for a simple, tasty way to jazz up dinner? This roundup of 32 roasted bok choy recipes has you covered! From savory garlic to zesty lemon, there’s a flavor for everyone. Give one a try tonight, then drop a comment with your favorite. Don’t forget to share the love—pin this article on Pinterest to save for later!
