Roasted Baby Bok Choy, my favorite veggie next to artichokes. I seriously eat baby bok choy all the time and I am FINALLY sharing my favorite and super easy way to prepare them that is insanely delicious.

I am not a fan of any other cabbage, weird I know, but the baby bok choy? I love. Maybe because its “baby” and we all know how much cuter baby versions of things are.

I will make baby bok choy with fried eggs for breakfast, with kalua pork for dinner, or as a side to any fish dish I make. It is really good with sticky rice too. I have made it many ways, grilled, sauteed with all the leaves pulled apart, but oven roasted is my favorite, and easiest!!!

One step that is crucial in making this recipe amazing is the garlic oil. Sauteeing sliced garlic in coconut oil is hands down the best thing ever. Almost as good as cake!

Even though this is a simple recipe and doesn’t need many pictures, I was having fun photographing this recipe and decided to do a little wordless step by step. Recipe is at the bottom of the post. Some notes : I love using tamari ( gluten free soy sauce), soy sauce or balsamic vinegar with the baby bok choy, depending on what I am serving it with.

Usually with fish or pork I will use the tamari or soy sauce, with chicken I will use balsamic. Either way is super good. I also have made this with sauteeing the green leaves for several minutes but sometimes this cooks them too much and I have found that the heat of the pan from the walnuts wilts them just enough that they are perfectly cooked with the heat off.

And now, my step by steps in photos:

Simple, healthy and super delicious.

Yield: 6-8

Simple Roasted Baby Bok Choy

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Simple Roasted Baby Bok Choy

Ingredients

• 5-8 Baby Bok Choy
• 6 Tbsp coconut oil
• 6 cloves garlic, peeled and sliced
• 8-10 Tbsp walnuts, roughly chopped
• 1/2 tsp freshly ground black pepper
• 2 tsp lemon juice
• 1 tsp sea salt (if using balsamic vinegar)
• 1-3 tsp tamari, soy sauce or balsamic vinegar

Instructions

Preheat oven to 400 Deg. F

Rinse the baby bok choy in cold water to remove any grit or bugs. Yes bugs like to live in baby bok choy.

Slice off the dark green leaves and then slice the white stalks in half lengthwise. Place the stalks in a baking dish, roughly chop the leaves and set those aside.

In a medium sauce pan over med-low heat, melt the coconut oil and add the garlic slices and heat until the garlic starts to turn brown. Quickly remove the garlic with a slotted spoon and discard the garlic and turn off the heat. Using a pastry brush or a spoon divide half of the garlic oil over the baby bok choy stalks in the roasting pan, saving the remaining oil in the saucepan. Season with ground black pepper, lemon juice and sea salt if using balsamic vinegar. If using soy sauce don’t add additional salt.

Roast the baby bok choy stems for 20 minutes. Once they have been roasting for 15 minutes, heat the pan of remaining garlic oil to medium high and add in the walnuts and sauté, being careful not to burn them, about 2-3 minutes. Add in the reserved leaves and either the tamari, soy sauce or balsamic vinegar and remove from heat. Stir gently until the leaves start to wilt. Remove the stalks from the oven and divide amongst plates. Top the stalks with the sautéed leaves and walnut mixture. Serve hot.

Notes

Start with the lesser amounts of tamari/soy sauce or balsamic and add more if desired

So there you have it, my favorite veggie prepared my favorite way! One of these days I will make my artichokes recipe to share. It’s just as good and as easy to make.