Roasted Bok Choy recipe

All Recipes Side Dish Vegetables Roasted Vegetable Recipes

Ingredients

2 pounds baby bok choy, halved
2 tablespoons liquid amino acid (such as Bragg®)
4 teaspoons olive oil
6 slices fresh ginger
3 cloves garlic, sliced
1 teaspoon ground turmeric
1 teaspoon curry powder
½ teaspoon fines herbs
½ teaspoon dried basil
⅛ teaspoon red pepper flakes
freshly ground black pepper to taste

Nutrition Info

82.9 calories
carbohydrate: 7.6 g
cholesterol: : -
fat: 5.4 g
fiber: 2.9 g
protein: 4.7 g
saturatedFat: 0.8 g
servingSize: -
sodium: 479.2 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

  2. Mix bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, red pepper flakes together in a large bowl, season with black pepper. Place coated bok choy on the prepared baking sheet, pour remaining liquid over bok choy.

  3. Bake in the preheated oven until thickest ends of bok choy are tender, 6 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

A lightning-fast, healthful side dish that tastes absolutely heavenly. Add tofu or beans and rice and you've got a compete meal. These would be delicious on the grill, too!

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