High-Heat Roasted Baby Bok Choy with Ginger and Curry
High-Heat Roasted Baby Bok Choy with Ginger and Curry brings tender-crisp stalks and lightly caramelized leaves, accented by warm curry, turmeric, and aromatic ginger-garlic. A splash of liquid aminos adds savory depth while red pepper flakes provide a gentle kick. Serve as a vibrant weeknight side alongside grilled fish, tofu, or rice bowls.
- Prep10 mins
- Cook10 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- 2
In a large bowl, combine the bok choy, liquid amino acid, olive oil, ginger, garlic, turmeric, curry powder, fines herbs, basil, and red pepper flakes; season with black pepper. Arrange the coated bok choy on the prepared baking sheet and pour any remaining liquid over the bok choy.
- 3
Bake in the preheated oven until the thickest ends of the bok choy are tender, 6 to 10 minutes.
- Calories 425.12 kcal High
- Protein 3.4 g Low Source
- Carbs 78.79 g Moderate
- Total Fat 5.78 g Moderate
- Saturated Fat 0.93 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.21 mg Low Source
- Sodium 42.49 mg Low Source
- Fiber 8.87 g Good Source
- Sugar 0.1 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 357.31 mg Good Source
- Iron 1.96 mg Moderate
- Potassium 37.95 mg Low Source
- Vitamin A 128.81 mcg_rae Moderate
- Vitamin C 410.83 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Garlic 🧄