As May comes to a rainy end, my backyard garden and herb-filled terracotta pots are lush and abundant. Each meal we make beckons a pinch or a snip of something green and fragrant from outside my kitchen door. The farm markets are overflowing with herbs, kale, arugula, red lettuce, spinach, radishes – just to name a few springtime farm-to-table favorites.
There’s also another vegetable this time of the year that might be a little less familiar to some Americans, and that’s bok choy. You might have seen them in your weekly CSA, at the farm market, or in your supermarket.
Bok choy is a type of Chinese cabbage. It’s top is reminiscent of a leafy lettuce while the bottom portion somewhat resembles celery. You’ll sometimes see it written as pak choi, bok choi, and pak choy – but it’s all the same thing.
As with most leafy greens, bok choy is a rich source of nutrition, providing substantial amounts of vitamin A, C and K, while providing moderate amounts of folate, vitamin B6 and calcium. It’s a gorgeous bundle of leafy goodness to add to your seasonal menu.
All of bok choy is edible, although the stem can often be fibrous or tough. A simple trim with a paring knife will remedy this, otherwise, none of the bok choy should be discarded.
The most popular way to prepare bok choy is to saute or pan sear them. While both methods beautifully release their mild cabbage-like flavor, I was surprised to learn that many people have not thought to toss these adorable little veggies into the oven! Making Roasted Bok Choy takes only a few minutes to prepare and has quickly become one of my family’s favorite caramelized spring vegetables!
After cleaning bok choy, cut them length-wise and generously drizzle with olive oil and sprinkle with salt and pepper. Toss them on to a baking sheet, cut side up, into a preheated oven and forget about them for 15-20 minutes.
The end result will be crispy, caramelized and tender. The leaves will crisp-up in a way similar to kale chips. The caramelized core will remain tender and soft, with a sweet and mildly roasted cabbage flavor. Simply delicious! Roasted Bok Choy is a gorgeous vegetable bundle that also makes for a beautiful seasonal table presentation.
Pair with chicken or pork as a side dish or with other roasted spring vegetables for a warm vegetable salad.
Join the Conversation!
Did you make this recipe? Leave me a comment below, I’d love to hear from you! Don’t forget to also tag a photo @chasingtheseasons on Instagram. I always love to see your creations!
Disclosure: As a way of supporting Chasing the Seasons, I may receive monetary compensation for my endorsement, recommendation, and/or link to any product(s). That support allows me to continue to share my recipes with you. I only recommend products that I love and use personally or are similar to the products I use, all at no additional cost to you. I sincerely appreciate all the love that has been given to this little blog of mine. Thank you.
Roasted Bok Choy
This will make as many as your baking pan can fit!
Bok choy, cleaned, stems trimmed and cut length-wise
Kosher salt & pepper
- Preheat the oven to 400 F. and line a rimmed baking sheet with parchment paper;
- Place the bok choy halves, cut side up, on the baking sheet in a single layer;
- Generously drizzle with olive oil and sprinkle with salt and pepper;
- Roast for 15 minutes or until the bok choy has caramelized.
Delicious as-is or if you feel so inclined make with a warm miso or sesame dressing.
Serve with chicken, pork or with other spring vegetables for a warm vegetable salad.
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.