If you’ve made dinner or meal prepped over the past year, you’ve no doubt roasted veggies on a sheet pan. It's easy, healthy, and generally more enjoyable than steaming produce (truly, I can't remember the last time we steamed broccoli in our house but if we roast it we finish two heads in a day).
But as good as sheet pan veggies are, it’s easy to fall into a rut. Broccoli, sweet potato, cauliflower, repeat.
To keep vegetables exciting, sometimes you have to step outside your comfort zone. Bok choy, aka Chinese cabbage, is a member of the same family as broccoli and the standard cabbages you know from coleslaw.
With leafy tops and a stalk base reminiscent of Napa cabbage, these beautiful vegetables are great at filling a platter and catching and holding seasoning between their layers. High in vitamin A (which promotes eye health), vitamin C (good for healthy skin) and minerals, bok choy is a nutritious addition to your sheet pan vegetable repertoire.
When shopping for bok choy, look for perky, dark green leaves and rigid white bases. Once you bring it home, store it in a loose bag in the crisper drawer and use within a few days.
This recipe for Spicy Garlic Roasted Bok Choy is packed with salty, spicy, and umami flavors that pair well with chicken or beef. Most of the seasonings are sauces and spices you might already have left over from other recipes you might have given a try while attempting to recreate your favorite takeout dishes. So use them up!
To make it super efficient, it’s being roasted and served on the same dish (the Villeroy & Boch Clever Cooking Series which you can also freeze and throw in the dishwasher).
You can easily scale this recipe up. You'd be surprised how many you can fit on a pan! Since the leaves wilt pretty quickly, you can pack them in, alternating directions (leaves toward the top, then toward the bottom).