Roasted Baby Bok Choy

Several years ago we subscribed to a CSA and received baby bok choy for several weeks in a row. I happened across this recipe in a magazine at the doctor’s office and gave it a try. It was a hit with a hint of garlic coming across under the lemon/sherry “dressing”.

Roasted Baby Bok Choy
Servings: 4
Prep time: 15 minutes
Total time: 25 minutes


  • 4 baby bok choy, trimmed, leaves separated
  • 1 generous Tbsp. canola or vegetable oil
  • 1 clove garlic, minced
  • 1/4 tsp. kosher salt
  • 1/2 tsp. freshly grated lemon zest
  • 1 Tbsp. lemon juice
  • 3/4 tsp. dried tarragon
  • 1 tsp. dry sherry
  • Freshly ground pepper, to taste


  1. Preheat oven to 450°F. In a bowl toss the bok choy leaves, oil, garlic and salt until the oil and garlic are evenly distributed.
  2. Combine lemon zest and juice, tarragon, and sherry in a small bowl. Set aside.
  3. Transfer bok choy to a rimmed baking pan and place on the lowest rack of the oven. Cook for 2-3 minutes and then give the bok choy a toss with a spatula. Cook for another 2-3 minutes; Bok choy is done when the leaves are wilted yet still crisp.
  4. Drizzle lemon/tarragon/sherry over the bok choy and serve.

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