![\"High](\"https:\/\/thesaltedpotato.com\/wp-content\/uploads\/2022\/06\/bok_choy-wpp1656458172814-800x530.jpg\")
\t\t\t\tWhen it comes to cooking baby bok choy, I think I\u2019ve tried all the requisite techniques. But the one that is far and away my favorite is roasting briefly at a high heat. This is the only method that gives me a tender base with crispy leaves, which is delightful to eat. And talk about easy!<\/p>\n\n
I very lightly coat a sheet pan with olive oil. Place the whole baby bok choy on the pan, drizzle with a little more oil and roast for 10 minutes. Flip them, roast for 5 more minutes, season and eat. That\u2019s it. You don\u2019t even need to cut them in half before roasting.\u00a0<\/p>\n\n
And depending on what you\u2019re serving with them, you can choose your seasonings respectively. I didn\u2019t want to go with soy-type seasonings this time, so I only chose some smoked salt and black pepper, with a small pour of my best olive oil. They needed nothing else.<\/p>\n\n
As to my oven temperature, I set it for 500\u00b0 and let it preheat for 30 minutes. I end up with a temperature around 450\u00b0. If I actually want it to get to 500\u00b0 or higher, I have to preheat it for almost an hour. By doing it this way I get it up to 450\u00b0 quickly and keep it there for the 15 minutes it takes to roast the bok choy. Everyone\u2019s ovens are different. This is how mine behaves.\u00a0<\/p>\n\n
Those toasted crunchy ends of the leaves are so good and the bulbed base is perfectly crisp tender and not mushy. Quick, easy and delicious. And perfect.<\/p>\n\t\t\n\t\t\t\t\t\t\t