Easy Roasted Bok Choy
May 5, 2026
Halved bok choy roasts cut-side down with a lemon-garlic drizzle until the leaves pick up light char—simple, gluten-free, and ready in about twenty minutes.
Roasting keeps the stalks tender-crisp while the greens pick up color fast—ideal when you want the oven doing the work and the stovetop free. For an Asian-style variation, swap in sesame oil and soy or tamari with a touch of honey or maple and finish with sesame seeds.
Baby bok choy: halve each head instead of quartering and shorten roasting to about 5–6 minutes.
Technique notes, storage, and more serving ideas are on the original recipe at Spoonful of Flavor.
Easy Roasted Bok Choy
Sheet-pan roasted bok choy with olive oil, fresh lemon, and garlic—naturally gluten-free and easy to pair with fish, rice bowls, or grilled protein. Adapted from Spoonful of Flavor.
Ingredients
- 1 bunch bok choy (standard/larger heads; see notes for baby bok choy)
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Pinch red pepper flakes (optional)
Method
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Rinse the bok choy, trim off the tough bottom of the stems, and pat very dry. Cut each head in half lengthwise, then cut each half again into quarters so you have wedges. Arrange in a single layer cut side down (pieces may separate slightly—that’s fine).
- In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, pepper, and red pepper flakes if using.
- Drizzle or brush the mixture evenly over the bok choy.
- Roast for 12–20 minutes, until the leaves begin to char at the edges—longer for crisper leaves. Transfer to a platter and serve warm.