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Recipe

Roasted Balsamic Baby Bok Choy and Shiitake

Servings: 4

Ingredients

  •  6 baby bok choy (about 1-1/2 lb.), halved lengthwise, and cut crosswise into 2-inch-wide strips
  • 8 oz. sliced shiitake mushrooms
  • 4 Tbs. olive oil
  • Kosher salt and freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1 Tbs. dark brown sugar
  • 1 garlic clove, minced
  • 1 Tbs. tamari sauce

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 500
  • Carbohydrates (g): 14
  • Fiber (g): 3
  • Sugar (g): 9
  • Protein (g): 4

Preparation

  • Position a rack in the center of the oven, and heat the oven to 400°F. Line a large rimmed baking sheet with parchment.
  • In a large bowl, toss the bok choy,  mushrooms, 1 Tbs. of the oil, 1/2  tsp. salt, and a pinch of pepper. Spread the vegetables on the baking sheet, and roast until the bok choy is golden-brown, about 15 minutes.
  • Meanwhile, in a small saucepan, whisk together the vinegar and brown sugar. Bring to a simmer over medium-low heat, and cook until reduced to 2 Tbs., 2 to 5 minutes. Add the garlic and simmer for 30 seconds. Take off the heat, add the remaining Tbs. olive oil and the tamari, and stir to combine. Pour the balsamic mixture over the bok choy and mushrooms, toss to coat, and continue to roast until tender, 5 to 10 minutes more. Serve immediately.

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