Bok choy is amazing…but baby bok choy….that is a whole new level of vegetable. They are tender, light and crisp. Pairing beautifully with lemon and roasted to perfection they make a great side dish. Eat over rice, top with a fried egg, I even threw them in a salad the next day.
Lemon Roasted Baby Bok Choy
around 6 baby bok choy
juice of one lemon
1 garlic clove, minced
salt and ground pepper
I did not measure exact amounts for this dish, so feel free to use as many baby bok choy as you like. Trim the ends off of the bok choy, peel the leaves apart and rinse (don’t trim off the inner stalk). Put the bok choy in a baking dish. Pour in the lemon juice, drizzle with coconut oil, add a few good dashes of ground ginger, the minced garlic, a small pinch of chile flakes and salt & pepper. Toss until everything is evenly coated.
Cook at 450 degrees for about 10 minutes. You can turn the bok choy over once or twice while cooking. You just want to make sure the leaves don’t turn crispy.