Ingredients:

  • 1 lb baby bok choy, halved lengthwise
  • 2 medium carrots, peeled and sliced into 1/4-inch diagonal rounds
  • 3 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp toasted sesame oil
  • 4 cloves garlic, thinly sliced
  • 1.5 tbsp low-sodium soy sauce
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 1 tsp toasted sesame seeds

Instructions:

  1. Wash the halved bok choy and pat them bone dry with a kitchen towel. Excess water creates steam, which kills the crunch.
  2. Slice carrots into 1/4 inch diagonal coins so they cook at the same rate as the greens.
  3. Whisk together the neutral oil, toasted sesame oil, soy sauce, grated ginger, and red pepper flakes in a bowl.
  4. Toss the bok choy and carrots in the bowl until every crevice is coated in the oil mixture.
  5. Place the bok choy halves flat side down on the sheet pan. Scatter carrots and garlic slices in the gaps.
  6. Roast in a preheated oven at 400°F (200°C) for 8 minutes until the garlic starts to turn golden and the leaves begin to darken.
  7. Flip carefully with tongs to turn the bok choy over.
  8. Roast another 4 minutes until the stems are fork tender and leaf edges are shatter crisp.
  9. Sprinkle with toasted sesame seeds immediately while the oil is still bubbling.