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Mellow bok choy tastes incredible with a sweet and spicy sauce featuring sweet white miso paste made from fermented soybeans and grains. The miso contributes a creamy texture and umami flavor that elevates the entire dish.
Ingredients
- baby bok choy: 4 piece (halved lengthwise, rinsed well, and dried)
- extra-virgin olive oil: 1 tsp (divided)
- Salt: 0 g
- Freshly ground black pepper: 0 g
- maple syrup: 1 Tbsp
- white miso paste: 1 Tbsp
- sriracha: 1 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place an oven rack in the lowest position.
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Place the bok choy halves cut-side up on the baking sheet. Brush with half of the olive oil and season with salt and pepper. Flip over, brush with the remaining olive oil, and season with salt and pepper.
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Roast on the lowest rack of the oven for 3 to 4 minutes. Flip the bok choy over and roast for another 3 to 4 minutes, until the leaves are wilted and slightly brown. Check frequently to ensure they don’t burn.
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In a small bowl, mix together the maple syrup, miso, and sriracha.
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Spoon the miso mixture over the bok choy and serve warm.
