I have this thing about okra.
I know it’s healthy. I know it’s good for me, but I’ve never been a huge fan of the texture.
I basically cut it out of my diet, which is rather shocking considering it’s a staple of Southern cuisine.
Recently, I had the best bowl of gumbo I’d ever eaten in my life, and it featured a generous amount of okra. The okra was cooked perfectly with just the right amount of tenderness.
I decided to give okra another chance, and I’m so glad I did because I found this recipe.
Roasting the okra gives it the perfect texture, in my opinion, and the coconut oil just increases the health factor!
1 lb okra
2 Tbsp coconut oil
salt, pepper, garlic powder to taste
Preheat the oven to 450° F. Wash and thoroughly dry the okra. Once dried, roughly chop okra, and toss with coconut oil and seasoning. Spread out on a baking sheet and roast for 25 minutes, stirring the mix once about halfway through. Serve immediately and enjoy.
Nutritional Information: Calories Per Serving: 192, Calories from Fat: 126, Fat: 14 g (12 g Saturated Fat), Cholesterol: 0 mg, Sodium: 16 mg, Potassium: 678 mg, Carbohydrates: 17 g, Fiber: 7 g, Sugar: 3 g, Protein: 4 g.
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