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Roasted Baby Bok Choy

Roasted Baby Bok Choy

Nutrition Facts
  • cal. (kcal) 58
Roasted Baby Bok Choy
  • Makes: 4 servings
  • Prep: 15 mins
  • Start to Finish: 15 mins
  • Carb Grams Per Serving: 3

Ingredients

  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (see Note)
  • Freshly ground pepper, to taste

Directions

  1. Preheat oven to 450 degrees F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.
  2. Tip: Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 58 cal., 5 g total fat 110 mg sodium, 3 g carb. (1 g fiber), 1 g pro.

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