So let's talk about okra. Growing up, my experience with okra involved deep frying and ranch dip. Delicious, but not so healthy. It wasn't until about 4 years ago on a trip to the farmer's market that I realized how good okra could really be. A lady selling some told me to simply roast it in the oven with a little olive oil and salt. Easy enough, right? Plus, okra is high in fiber, vitamin C, folate and antioxidants, and is also a good source of calcium and potassium. So you know you're doing your body good by trying some that isn't deep fried.
When Hank and I were making a quick run through HEB Sunday night, I saw a beautiful container of okra and knew I could not leave the store without it. It fit the bill for an easy Monday night dinner. There isn't a ton of prep work to do, but it does take some time to get the okra nice and crispy. You have two options- low and really slow (if you want something closer to an okra chip), or high temp and not quite as slow. I went with option 2. The result is a fresh tasting, healthy, and slightly crispy okra that even makes a good snack all on its own.
|Four easy ingredients|
|Chop oregano and mix with salt|
|Drizzle okra with a little olive oil, and sprinkle on the seasonings|
Crispy Oven Okra
1 bunch okra
handful fresh oregano
1. Heat oven to 450º.
2. Wash and dry the okra.
3. Place okra on a baking sheet and drizzle with 1-2 tsp olive oil (don't overdo it or it will get soggy).
4. Chop fresh oregano (1-2 Tb will do)
5. Mix oregano and 1 tsp kosher salt, and then sprinkle over the okra.
6. Toss okra to get it well covered with oil and seasonings.
7. Roast in oven for 30 min, stirring on occasion to get all sides crispy.
|Final meal was pan seared tofu with brown rice and crispy okra. Little prep work, and a healthy dinner in just under an hour.|