Wednesday, August 29, 2012

Crispy Roasted Okra

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 visitors two different ways to whip up this healthy snack.

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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