In her continuing quest to prove that all vegetables taste better when they are roasted, Ina offers us this, from Make It Ahead:
It doesn’t look like much, does it? Maybe because it has some very beige cod and brown rice next to it (a person has to atone for those strawberry fools at some point), or maybe because I ate half of it before I remembered to take a picture. But it was still the best baby bok choy I’ve ever eaten. If you can get past the “roasted baby” part of the title, it’s a ridiculously easy recipe with surprisingly good results.