Bok Choy roasts quickly and, napped in a bright, lemon vinaigrette, you have a beautiful and delicious dish in minutes that will disappear just as quickly.
8heads baby bok choytrimmed, cut in half lengthwise
1teaspoonfreshly grated Meyer lemon zest
2tablespoonsfresh lemon juice
2teaspoonschopped fresh tarragon or 1 teaspoon dried tarragon
freshly ground pepper
Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, wine and pepper in a small bowl. Drizzle over the roasted bok choy and arrange in a circular pattern on a platter.
Roasted Bok Choy https://shescookin.com/roasted-bok-choy-eatclean/