Jamie says: Okra. It’s one of those foods that’s a challenge. I remember in my World Herbs and Vegetables class back in undergrad, we had to pick a canned veggie and cook with it. I chose the okra for the challenge. I can’t remember how it came out. Probably good enough for a canned vegetable. Since then, I tried making it again, and it was alright. (Okra can be a bit slimy.) But, now I can finally say, “mission accomplished.” I roasted it. Roasting is a miracle worker. I can’t believe I didn’t think to roast it sooner… I roast everything.
It was tasty and so simple! I ate them like fries (healthy fries, that is).
Roasted to perfection. Enjoy! I’m ready to make some more!
- 3/4 lb fresh okra
- 1 Tbsp olive oil (extra virgin)
- dash salt or sea salt
- dash freshly ground pepper
- Preheat oven to 425°F. Wash okra and slice stems off to remove.
- Place okra in a pile on a baking sheet. Drizzle with olive oil. Use clean hands to toss okra with oil.
- Spread okra on baking sheet. Sprinkle with salt and pepper. Bake 20 minutes or until light golden brown. Enjoy!
Nutrition note: Oranges aren’t the only excellent source of vitamin C. So is okra. Seven pods (3″ in length) provide almost 1/3 of the recommended amount of vitamin C. (Source: Fruits & Veggies More Matters)