Spicy Roasted Bok Choy

This spicy roasted bok choy has an asian-inspired marinade and is the perfect side dish to any entree! It is spicy, crunchy, and packed with flavor!

Spicy Roasted Bok Choy

Spicy Roasted Bok Choy

I think we all need a few simple, quick, and healthy side dishes to keep in our back pocket on those weeknights when dinner needs to happen fast. And this Spicy Roasted Bok Choy is exactly that type of side dish. It truly only takes about 3 minutes to assemble, and not much longer in the oven. I went with an Asian-inspired marinade for this, but you can get creative with other ingredients using the same cooking method.

The combination of (gluten-free) soy sauce, sesame oil, and garlic is always one of my favorites. Those three go in just about every single Asian sauce I make. From peanut dipping sauce, to this dressing, and even this saucy drizzle.

I love using bok choy for roasting because it holds up a little bit better than some other greens. It is sort of like a cross between cabbage and leafy greens, so it roasts well and absorbs all of those amazing flavors.

So grab some bok choy, give it a little massage with that marinade, and roast. Done and done!

Spicy Roasted Bok Choy
Spicy Roasted Bok Choy

How To Make Spicy Roasted Bok Choy

  • First, cut the bok choy into quarters lengthwise, then lay them out in an even layer on a large baking sheet.
  • Next, whisk all of the marinade ingredients together in a bowl.
  • Pour the sauce over the bok choy and then use your fingers to massage it to make sure it gets into all of the layers.
  • Roast for 10-12 minutes until lightly wilted and tender-crisp.

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spicy roasted bok choy
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5 from 1 vote

Spicy Roasted Bok Choy

Servings 4


  • 4 heads of baby bok choy (or 2 large heads)
  • 2 tbsp extra virgin olive oil
  • 2 tsp sesame oil
  • 2-3 tbsp tamari (GF soy sauce)
  • 2 cloves of garlic , minced
  • 2 tsp red pepper flakes (less if you want it to be more mild)
  • 2 tsp sesame seeds


  • Preheat the oven to 425 degrees.
  • Cut the bok choy in half lengthwise, and arrange it on a large baking sheet. (If you are using the large heads of bok choy, cut it into quarters lengthwise.)
  • In a small bowl, whisk together the olive oil, sesame oil, tamari, garlic, and red pepper flakes.
  • Spoon the marinade over the bok choy, and then use your fingers to gently massage the bok choy so that you get it into all of the layers.
  • Roast for 10-12 minutes, until lightly wilted and tender-crisp. When serving, sprinkle the sesame seeds over the top for garnish.


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  2. No one in my family has had Bok Choy before and we got 4 this last week in our bountiful basket. This recipe made all of us fans.

  3. I had this recipe “pinned” for ages. Finally made it today. My only change was to omit the oil. I rubbed a little tahini on instead to make the spices stick. Delicious!

  4. Hi Candace, I used 2 pieces of Shanghai Bok Choy cut into pieces. Decided to use garlic salt this time instealid of minced garlic (had just made spicy sweet cashews and wanted to do this quickly) + halved the tamari and olive oil. Mmm this is yummy and much better than plain, steamed bok choy. Thanks Candace!

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