Oven Roasted Bok Choy

Oven Roasted Bok Choy 1½ lbs baby bok choy, washed* 1 whole head of garlic, minced 2 tablespoons olive oil 1 tablespoons (or less) sea salt 1 teaspoon red pepper flakes 2 tablespoons ground black pepper ½ teaspoon sesame seeds - optional Preheat oven to 400F. Position oven rack in the middle of the oven. Line a 17inch baking sheet with parchment paper and set aside. Slice and remove the bottom part of the bok choy, I usually slice off about ½ inch. Wash the baby bok choy and dry using paper towels. Lay bok choy evenly on the baking sheet and drizzle with olive oil. Sprinkle with sea salt, red pepper flakes and ground black pepper. Add the minced garlic over the bok choy and distribute evenly. Roast for 10 minutes, flip the bok choy onto the other side and roast for another 6-8 minutes, until the leaves become crispy and start to brown. Sprinkle with sesame seeds. Serve immediately. Notes *If using regular bok choy, wash them and destem the leaves.