Ingredients:

  • 1 lb baby bok choy, halved lengthwise
  • 2 cloves garlic, minced
  • 2 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame seeds
  • 1 tsp sliced green onions

Instructions:

  1. Preheat your oven to 400°F (200°C). Wash the baby bok choy thoroughly and pat them completely dry with a kitchen towel. Slice each head of bok choy in half lengthwise and place them on a parchment-lined baking sheet, cut-side facing up.
  2. In a small bowl, whisk together the sesame oil, soy sauce, honey, grated ginger, and minced garlic until emulsified.
  3. Using a brush or spoon, generously coat each piece of bok choy, ensuring the sauce gets into all the nooks and crannies of the leaves.
  4. Roast for 10 minutes until the leaves are wilted with mahogany-colored, crispy edges and the stems are tender when pierced with a fork.
  5. Remove from the oven immediately and garnish with toasted sesame seeds and sliced green onions.