Roasted Bok Choy
Roasted Bok Choy is a simple healthy way to enjoy your vegetables. Roasted with coconut oil and topped with fresh lemon, tamari and spicy red pepper flakes gives you a dish with an asian flair that goes well with your weeknight dinner.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 4
Author: Amy Stafford
- 2 heads bok choy
- 4 tablespoon coconut oil melted
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- 1/2 teaspoon dried red pepper flakes
- 1 teaspoon lemon juice
- 1 teaspoon tamari
Preheat oven to 400°
Slice off dark green leaves, cut bok choy in half
Rinse well.
Toss green leaves and halves in bowl with melted coconut oil, garlic, salt and black pepper.
Place halves ONLY on lined baking sheet, cut side up. Roast for 15 minutes.
Remove and add green leaves on baking sheet along side halves. Return to oven and roast an additional 5 minutes.
Remove from oven.
In a small bowl toss together lemon juice, miring and roasted red pepper together.
Drizzle over roasted bok choy and serve.