We believe in eating as much raw food as possible but certain foods beg to be cooked to maximize flavors. Okra is a great example- when roasted whole with a little olive oil and sea salt; the pods take on a pretzel-like gluten-free taste. We love not only the simplicity of this Roasted Okra recipe but the “l can’t believe how good this is” response from children, husbands, friends, and even northerners who swear they hate okra “slime”. What a great way to feed your body royally and Eat More Plants in less than 15 minutes!
Not only does okra taste delicious but also it has numerous health benefits including 4 grams of fiber (to aid with weight management) and 2 grams of plant protein per cup. And each cup contains only 40 calories but delivers 44% or the daily value for the potent antioxidant, Vitamin C, and 80% for the fat-soluble vitamin, K. In addition, this nutritional powerhouse contains Vitamin B6, folic acid, copper, calcium, iron, manganese and zinc. Okra also contains healthy amounts of the monounsaturated fat, omega-9, that helps reduce high blood pressure, improve cholesterol profiles, strengthen the immune system by reducing inflammation an help with brain function.
Roasted Okra
Serves 4 as side
1 pound fresh small whole okra (less than 3” in length)
1 tablespoon olive oil
½ teaspoon coarse sea salt
½ teaspoon freshly ground black pepper
- Preheat oven to 400°F. Line large baking sheet with foil and spray with olive oil.
- In mixing bowl, toss okra with olive oil, salt, and pepper.
- Roast for 10 minutes or until brown and tender. Turn okra once, after 5 minutes, while roasting.
- Transfer to serving platter and serve warm or at room temperature. Adjust salt & pepper to taste.
