So, roasted okra. In trying to eat healthy, I've had to rethink how I eat most of my vegetables. Some vegetables can easily be delicious and healthy. Others have to be worked with. The deal with okra is that I know so few uses for it: fried (favorite.food.ever), smothered (butter), and in gumbo (not quite a side dish). I recently made the dry okra, which was tasty, but I was trying to avoid using so much oil. Then I thought of sticking it in the oven, a la blasted broccoli, and figured "what the hell". If it was horrible, we just wouldn't eat it. Lucky for us, it was quite tasty. Very okra-y, but that's okay with me.
Roasted Okra
- 1 lb okra, chopped (again, I used the precut frozen variety)
- 1 tbsp olive oil
- salt and pepper to taste
Preheat oven to 400F. Lightly spray a baking sheet with cooking spray.
If there is a lot of excess moisture on your okra (say it recently thawed...), cover a plate with paper towels and then lay the okra down in a single layer to draw out some moisture. Place okra in a medium sized bowl. Pour olive oil over the okra, the stir gently to coat.
Pour the okra onto the baking sheet, making sure it is spread in a single layer. Bake 20-25 minutes, or until the okra is dry (i.e., no longer slimy), turning the okra and moving it around occasionally. Salt and pepper to taste.
No comments:
Post a Comment