Roasted Okra

Okra also known as lady fingers and gumbo, has many nutritional benefits, its high in Vitamin C, Vitamin K and folate. During the summer season, its well loved in the Southern States and is added to soups or sliced and coated with seasoned cornmeal and fried .Roasting okra in the oven is an excellent way to to reduce sliminess, resulting in a crisp exterior and tender inside. Personally I don't mind the slimy texture, but I meet a lot of clients who do. I encourage them to roast their okra in the oven rather than frying, to cut out those unwanted calories. This is a basic method, you can be more creative by adding herbs and spices of your choice, such as thyme, and curry…

2 cups okra

1 tablespoon extra virgin olive oil

1/4 teaspoon sea salt or to taste

Preheat oven 425 degrees. Wash okra and dry with paper towel or clean dish towel, Line baking sheet with parchment paper or lightly oi and set aside.Trim okra at the stems and discard, place okra in a bowl and toss with oil and salt. Spread in a single layer on baking sheet. Bake for 25-30 minutes until crispy, turning halfway.

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