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    • breakfast
    • Main Dish
    • Dessert and Treats
    • keto recipes
    • Dairy-Free
    • Carnivore Diet/Zero Carb Diet
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    • About Cara
    • Leaky Gut Treatment Through Diet
    • Healing Brain Trauma with Food, Supplements, and Lifestyle (Autism, TBI, PTSD)
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    • Folate vs Folic Acid, Tongue Ties, and Why I Regret Taking My Prenatal Vitamin
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Easy Oven-Roasted Baby Bok Choy

Home » GAPS Diet » GAPS Recipes » sides » Easy Oven-Roasted Baby Bok Choy
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Cutest. Vegetable. Ever.  Baby Bok Choy are the impulse purchase from the vegetable isle, but you can’t tell how cute they are if you chop them up.  That’s why this recipe is so fun, they get to keep their adorable shape as they are roasted to bring out their sweet, slightly cabbagy, flavor.

Typically their big brother (full-sized bok choy) is used in soups and stir fries, and baby bok choy works in those applications as well. But if you want to preserve all the cuteness, while bringing out the sweet mellow flavor, you have got to try roasted baby bok choy.

Looking for more vegetable recipes? Click here!

Simple to Roast

To roast baby bok choy we simply rinse the whole bok choy head, cut in half lengthwise, and season all while it’s on the baking pan. Like Roasted Cabbage Steaks, Roasted Baby Bok Choy is not particular about the oven temperature.  Go ahead and roast it at whatever temperature your oven already is at and remove once the outside leaves start to dry. The dark green leaves will be crunchy like kale chips and the white and light green will be tender and sweeter.

We use olive oil here, and I love trying the fresh seasonal flavors that come from the Fresh Pressed Olive Oil Club. Click here and they will send you your first bottle free so that you can give it a try as well.

To Serve

Serve this adorable side dish alongside any kind of meat or other protein.  Leftovers can be enjoyed on their own, or added to soups or stir fries.

Oven-Roasted Baby Bok Choy

Course: Side
Cuisine: GAPS, Gluten Free, Paleo, SCD, vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: Cara Comini
Adorable, easy, and delicious- this baby bok choy recipe is sure to be a hit!
Print

Ingredients

  • 5 baby bok choy
  • 2 tablespoons Fresh-Pressed Olive Oil purchase here
  • 1/2 teaspoon sea salt
  • Optional: Juice of one lemon

Instructions

  1. Preheat oven to 425 degrees F.
  2. Rinse baby bok choy under cool running water until all dirt is removed.
  3. Trim bottom if needed.
  4. Place half the olive oil in the bottom of the dish, to coat.
  5. Cut bok choy in half lengthwise and place cut-side down on a shallow baking dish. Bok choy can be touching, but not overlapping.
  6. Drizzle with olive oil, optional lemon juice, and then sprinkle with sea salt.
  7. Bake for 10-15 minutes, flip, and then continue baking 2-3 more minutes on the second side.
  8. Roasted baby bok choy are done when the outside leaves are starting to dry and the white part is tender.
  9. Sprinkle with optional lemon juice if desired.
  10. Serve hot or room temperature.

Recipe Notes

Can't find baby bok choy? You can use full-sized bok choy, simply cut into steaks like we did with the cabbage steak recipeand then proceed. The darker green leaves may need to be removed before the white and lighter green parts are done, so watch for that.

 

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps through healing their gut with the GAPS Diet and helps them stock their freezer for busy days with the Allergy-Friendly Afternoon Freezer Cooking Class.

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Reader Interactions

Comments

  1. Julie

    February 20, 2017 at 4:08 pm

    Cara- question for you. In our gaps book we aren’t supposed to roast with any oils like that, only use them cold. Thoughts? Recipe looks delicious!

    Thanks
    Julie

    Reply
    • Cara

      February 21, 2017 at 7:39 am

      Hi Julie, when the GAPS book was published that was kind of the conservative/popular opinion but generally we can use olive oil in baking but not to deep fry. I’ll try to look for a source, but if you’re concerned about it you could use coconut oil or a little melted tallow.

      Reply
      • Julie

        March 3, 2017 at 6:11 pm

        Hi Cara, I used melted coconut oil and it came out great! Thx!

        Reply

Trackbacks

  1. Grain-Free Confetti Chicken Noodle Salad with Lime-Almond Dressing - Health, Home, & Happiness says:
    August 1, 2017 at 6:33 am

    […]  Too crunchy.  Too raw.  Now, see, I LOVE vegetables, I just generally prefer them cooked.  Roasted vegetables. Grilled vegetables.  Fermented vegetables (which technically are still raw). Vegetables pureed […]

    Reply

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