More Great Recipes: Diabetic | Vegetable

Roasted Baby Bok Choy


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Serves | Prep Time | Cook Time

Ingredients

4 heads baby bok choy (1 1/4 pounds), trimmed, leaves separated
4 teaspoons canola oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon mirin (see Note)
Freshly ground pepper to taste


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, mirin and pepper in a small bowl.


Drizzle over the roasted bok choy.


NUTRITION INFORMATION: Per serving: 58 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium.


Nutrition bonus: Vitamin A (110% daily value), Vitamin C (60% dv).


0 Carbohydrate Servings


Exchanges: 1 vegetable, 1 fat


TIP: Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.


Pairs Well With


Notes

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