Okra is
actually quite good for you. It is high in fiber, folate, calcium and
potassium. Turn off the fryer and try
this easy preparation - a little seasoning and a few minutes in the oven or on
the grill. Garden Chef Megan McCarthy showed Atlanta Botanical Garden
Crispy Roasted Okra
1 lb fresh
okra
2 T extra
virgin olive oil
1 tsp
ground cumin
sea salt
and pepper, to taste
To Roast:
Preheat
oven to 400◦. Wash and trim okra. Slice okra into ¼ inch pieces and toss in
large bowl with olive oil. Season okra
with cumin, sea salt and pepper to taste.
Spread okra onto baking sheet and roast for 20 minutes, stirring once,
until edges are browned. Remove from
oven and serve warm.
To Grill:
Preheat
grill to medium-high. Wash and trim okra
and leave whole. Toss in a large bowl
with olive oil. Season okra with cumin, sea
salt and pepper to taste. Grill the okra
for approximately five minutes, turning once, until you see grill marks on both
sides.
More simple, delicious Garden Chef recipes here.
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