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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
Cook Time15 minutes
Total Time20 minutes
Servings: 4
Author: Amy Stafford

Ingredients

  • 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

Instructions

  • 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.