Wednesday, February 12, 2014

Roasted bok choy

The best bok choy to use for roasting is the little tiny baby size.  But we can almost never find it, so I've adapted the roasting directions for a piece that's a bit bigger!

Roasted Bok Choy

Baby or small heads of bok choy
Olive oil
Garlic salt (optional)

3 parts lemon juice
2 parts miso paste
1 part rice vinegar

Preheat oven to 425.  Wash the bok choy and slice it lengthwise if it isn't baby-sized.  Pat dry and arrange on a foil-lined baking sheet.  Drizzle with olive oil and sprinkle lightly with garlic salt.  Add a couple T of water to the bottom of the pan and cover with foil.  Bake for about 5 minutes, remove the foil, and bake for 5 to 10 minutes more until leaves are crisp.

Whisk together the lemon juice, miso, and vinegar, and spoon sauce over bok choy once plated.  

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