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Roasted Baby Bok Choy

547 A Roasted Baby Bok Choy.jpg
547 A Roasted Baby Bok Choy.jpg

Roasted Baby Bok Choy


Sometimes less is more and this recipe is testament to that! Simply toss baby bok choy – which are more delicate and cook in half the time than larger bok choy – with olive oil, roast and finish with soy sauce! If you can find black soy sauce (check your local Asian market), even better!

 Yield: 4 servings

Oven: 425ºF

Preparation time: 10 minutes

Cook Time: 10 minutes

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4 baby bok choy, cut in half lengthways

2 tablespoons olive oil, plus more if needed

kosher salt – See kitchen note

freshly ground black pepper

as desired, drizzle soy sauce, black soy sauce if available – See kitchen note


1.     Preheat oven to 425ºF.

2.     Line a baking sheet with parchment paper. Add bok choy and toss with olive oil and a pinch of salt until evenly combined – see kitchen note. Spread into an even layer and place in preheated 425ºF oven. Allow to roast until just knife tender and leaves are crispy, approximately 10 – 15 minutes.

3.     Remove from oven, finish with a light drizzle of soy sauce and serve while hot.


Kitchen Note: Black soy sauce is saltier than regular soy sauce and more intense in flavor but, hard to find. However, if you can find it – check your local Asian markets –  hold off on your salt as the soy sauce may be all you need.