Ingredients:

  • 1 lb baby bok choy, halved lengthwise
  • 1 tbsp avocado oil
  • 2 tbsp reduced-sodium soy sauce
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey
  • 3 cloves garlic, finely minced
  • 1 tsp fresh ginger, grated
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
  2. Rinse the baby bok choy under cold water, then pat completely dry with a kitchen towel.
  3. Arrange the halved bok choy cut-side down on the baking sheet and drizzle with 1 tbsp avocado oil.
  4. In a small mixing bowl, whisk together 2 tbsp reduced-sodium soy sauce, 1 tbsp toasted sesame oil, 1 tbsp honey, 3 cloves minced garlic, 1 tsp grated ginger, and ½ tsp cracked black pepper.
  5. Using a pastry brush or spoon, generously coat the leafy tops and the sides of the bok choy with the glaze, ensuring the stems are well-coated.
  6. Roast in the oven for 8 to 10 minutes until the leaf tips are slightly charred and crisp, while the stems remain vibrant green and tender.
  7. Remove from the oven immediately to prevent the greens from wilting.