Roasted Bok Choy is an ideal side dish that takes only a few minutes of preparation time! Flavoured with honey and soy sauce, this is a delicious and simple dish that will be on regular rotation.
Why we love this recipe:
Simple side dish recipes are fantastic to have as part of your repertoire – they can help elevate any meal.
My Roasted Bok Choy takes just a few minutes to prepare. After about 10 minutes of roasting, the dish is garnished with sesame seeds and chilli and is ready to serve!
You will love this recipe because:
- It doesn’t get much easier to prepare!
- Containing just six ingredients, this recipe can be put together quickly.
- It has such delicious flavours – the combination of honey and soy sauce works so well, and the garnish of chilli and sesame seeds completes the dish perfectly.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Bok Choy – also known as pak choi or pok choi. Choose bok choy that is fresh and not wilting. For even cooking, I recommend selecting bok choy that are all roughly the same size.
Olive oil – or grapeseed oil.
Honey – adds a slight sweetness to the dish.
Tamari soy sauce – I use tamari for a gluten-free option, but regular soy sauce works perfectly.
Sesame seeds – we garnish the finished dish with a sprinkle of these.
Chilli – I use fresh red chilli, but you could also add red pepper flakes or sriracha to taste.
Step by step instructions:
Start by preheating your oven and preparing your baking tray.
Thoroughly wash and dry the bok choy, being careful to wash between the leaves and stalk, to remove any dirt which may have gotten trapped there. Trim the bottom stem and slice the bok choy in half. Place on your prepared baking tray.
- Combine the olive oil, honey and soy sauce in a small bowl.
- Drizzle the sauce over the bok choy and roast in the oven for 10-12 minutes. Serve with a sprinkling of fresh chilli and sesame seeds.
Tips for success and FAQs:
Our simple recipe for Roasted Bok Choy is a delicious dish on its own, but you can also adjust the flavours depending on what you are serving it with:
Some of our favourite options include:
- roasting with just olive oil and salt and pepper, and squeezing over fresh lemon juice when serving;
- increasing the level of heat with some red pepper flakes or sriracha;
- a drizzle of sesame oil;
- some crushed garlic and grated ginger;
- using oyster sauce instead of honey.
Be sure to thoroughly wash and dry the bok choy – being careful to wash between the leaves and stalk, to remove any dirt which may have gotten trapped there.
I have used regular bok choy, but baby will work just fine – be sure to adjust the cooking time. (It may take as little as half the cooking time of regular bok choy)
I recommend preparing just before roasting. The sauce can be prepared in advance and drizzled over the bok choy just prior to it going into the oven.
Yes, you can – both the stems and leaves are edible.
More delicious recipes for you to try:
A simple, tasty side dish can really elevate a meal. Here are some more of our favourite side dish recipes for you to try:
- Rocket and Pear Salad
- Kale and Sweet Potato Salad
- Tomato and Onion Salad
- Roasted Broccolini
- Our complete collection of Side Dish Recipes.
This simple recipe for Roasted Bok Choy is one of my favourite side dishes, and I hope it will become one of yours too! Be sure to let me know in the comments below when you have given it a try, and your favourite dish to serve it with!
Roasted Bok Choy
- 450 g (1 lb) bok choy – approximately 4 bok choy See Note 1
- 2 tablespoon olive oil See Note 2
- 2 tablespoon honey See Note 2
- 2 tablespoon tamari soy sauce See Notes 2 and 3
- 2 teaspoon white sesame seeds
- red chilli – finely sliced, to garnish
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Preheat your oven to 200 degrees C (390 F).
- Line two trays with baking paper.
- Slice the bok choy in half and trim the base of the stem. Divide the bok choy between two trays, allowing space between each piece. (See Note 4.)
- In a small bowl, combine the olive oil, honey and soy sauce.
- Drizzle the bok choy with the sauce.
- Place the trays in the oven and roast for 10-12 minutes, or until tender.
- Place the bok choy in a serving dish, and carefully drizzle the hot sauce over the top from the baking trays.
- Serve immediately with a garnish of sesame seeds and red chilli.
- I have used regular bok choy, but baby will work just fine – be sure to adjust the cooking time. (It may take as little as half the cooking time of regular bok choy)
- In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
- Ensure your tamari is gluten-free if required. You can also use regular soy sauce if you do not require this recipe to be gluten-free.
- The two baking trays allow us to roast the bok choy evenly. Crowding the bok choy will cause them to steam.
Please note, the nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients you use.