This easy roasted bok choy recipe yields tender-yet-crispy baby bok choy with a sesame ginger glaze that’s sweet and spicy. After a short roasting time, the bok choy are briefly cooked under the broiler for a crispy finish. They make a delicious vegetarian side dish!
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My love affair with this veg started when I ordered a citrus bok choy salad with grapes and shredded coconut at a local restaurant called Muddy Waters. It has since closed due to the pandemic, but the memory of its delicious food lives on. Once I figured out that bok choy is downright delicious, I set out to make a few recipes for the blog that showcased this beautiful vegetable.
The seasonings and marinade you add to bok choy are critical to the flavor profile you want to create. Bok choy is very common in Asian cuisine, so it goes well with seasonings typically used in that genre of cooking. I whipped up this Sesame Ginger Roasted Bok Choy with that in mind, using sesame oil, soy sauce, honey, ginger, and red pepper flakes.
I brushed the bok choy with my delicious marinade and into the oven it went! Roasted bok choy cooks up quickly, so I was indulging in my creation in no time. If you also love no-fuss, fast vegetable recipes, this one’s for you.
How to Roast Bok Choy
Scroll to the recipe card for the full instructions on how to make roasted bok choy.
- If using baby bok choy (like I did), slice in half lengthwise. If using large bok choy, slice into quarters. Preheat the oven and line a baking sheet with parchment paper.
- In a small bowl, whisk together the ingredients for the marinade: olive oil, sesame oil, soy sauce, honey, ginger, and red pepper flakes. Brush each side of the bok choy with this marinade, and place cut side down on the baking sheet.
- Roast for 6 to 8 minutes, flipping halfway through. Then, put the bok choy under the broiler for a couple minutes to crisp up the leaves.
- When preparing bok choy, be sure to rinse it under cold running water to remove any dirt that gets stuck between the leaves. Pat the bok choy dry with a clean dish towel before adding the marinade. You don’t want any water on the bok choy while it’s roasting.
- For tips on slicing bok choy for roasting, check out my tutorial on How to Cut Bok Choy.
- Since roasted bok choy cooks up quickly, I recommend placing the baking sheet on the lowest rack of the oven and keeping a close eye on it so that it doesn’t burn. When you broil the bok choy at the end, transfer the baking sheet to the top rack.
- To make this dish vegan, sub maple syrup for honey.
- Enjoy roasted bok choy right away, alongside a lean protein and brown rice.
Other Bok Choy Recipes
If roasted baby bok choy has you falling in love with this hearty green, check out the Vegan Bok Choy Stir Fry with Mango, Vegetarian Bok Choy Miso Soup, and Cashew Cabbage Salad with Bok Choy. You may also enjoy these other Asian-inspired recipes: Spring Pea Orzo Fried Rice, Spaghetti Squash Stir Fry with Broccoli and Edamame, and the Baby Portobello Mushroom Stir Fry.
Did you make this recipe? I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section. While you’re here, subscribe to the weekly newsletter for more veggie-forward dishes.
Sesame Ginger Roasted Bok Choy
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the bok choy halves on the baking sheet.
- In a small bowl, whisk together the olive oil, soy sauce, sesame oil, honey, ginger, and red pepper flakes. Brush both sides of the bok choy halves with the marinade. Arrange the bok choy cut side down on the baking sheet.
- Place the baking sheet on the lowest rack of the oven, and roast for 6 to 8 minutes, flipping halfway through the cooking time. Turn the broiler on, and transfer the baking sheet to the top rack. Cook under the broiler for 1 to 2 minutes, or until the bok choy leaves are crisped to your liking. Remove from the oven, and enjoy!
- You can use large bok choy for this recipe. Slice the head lengthwise into quarters, and follow the instructions as written.
- Wash the bok choy under cold running water to remove dirt that gets stuck between the leaves. However, be sure to pat them dry with a clean towel before brushing with the marinade.
Have fun with this green veggie! – Lizzie
This post was originally published in August 2018. It was updated with new photos and tips in March 2021.