Clean, Green, and Lean: Roasted Okra

I love okra.  It's a vegetable that took me a long time to try because my Mom never made it and i never knew what to do with it.  Last year i really got into it and i'm so excited that it's in season again now.  Not only is it packed with vitamin C but half a cup is only going to cost you about 30 calories!  Plus it's got a high profile of antioxidants. 

roasted okra, recipe below

 We've been growing okra at home, but my plant isn't quite mature yet.  Luckily it's abundant at the farmers market now.  Check out our okra plant...it has a beautiful yellow bloom and you can see all my little okra pods starting to grow (look at the sprouts above the flower).

Roasted Okra:

Heat the oven to 400
Make sure your okra is dry (so perhaps wash it earlier and let them air dry)
No need to trim - leave it whole with the stem/tip
Mist your okra with olive oil
Season with sea salt
Put in the oven for about 15 to 20 minutes until they are starting to wilt and char.  Shake the pan every now and again.

Allow them to cool for a few minutes before attempting to devour!  Hold the stem end and gobble up the tasty pod.

*when selecting okra, pick the pods that are about 2 1/2 - 3 inches in length.  The very large pods can get woody.



first image from google