SERVES 4 TO 6 · ACTIVE: 5 MIN · TOTAL: 20 MIN
THESE DAYS, OVEN-ROASTED VEGETABLES are common fare—they pack in lots of caramelized flavor without a lot of effort. Expand your repertoire and try oven-roasting leafy cabbages, too. The outer leaves become crispy and maybe even a little charred, the cores are tender with a bit of crunch, and the whole head takes on a mildly sweet flavor that pairs well with just about anything. If using regular, mature bok choy, cut it lengthwise into quarters and roast for an additional 5 to 10 minutes.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
4 heads baby bok choy (about 6 inches long), halved lengthwise
Fine sea salt and freshly ground white pepper
Roasted Red Pepper Sauce (here)
¼ cup sliced scallions
¼ cup cilantro sprigs
Preheat the oven to 375°F.
Heat the oil in a roasting pan for about 5 minutes. Lightly season the bok choy all over with salt and white pepper.
Arrange the bok choy cut side down in the pan and roast until golden brown and tender, about 5 minutes on each side. Drizzle the red pepper sauce over the bok choy. Sprinkle with the scallions and cilantro sprigs and serve.