Seasoned simply and oven-roasted to perfection, okra makes for a delicious and healthy fall recipe. Roast in preheated oven until okra is tender and browned, 20 to 25 minutes, stirring mixture halfway through cook time. Spread mixture in a single layer on a large baking sheet. Toss together all ingredients in a large bowl until combined. Which is, if you haven’t already guessed, what this recipe will show you how to do. teaspoon garlic powder teaspoon cayenne pepper Directions Step 1 Preheat oven to 425F. Don’t turn up your nose before you try okra the way it was meant to be enjoyed. I could go on and on about okra’s other redeeming qualities, but you get the point - it’s really freakin’ good for you.ĭon’t be like the food-judging old me. Its seeds are a prime source of plant-based protein with an abundance of important amino acids. It regulates blood sugar, reduces inflammation throughout the entire body, and promotes the growth of probiotics. Like other alkaline foods, okra is especially beneficial for digestive and circulatory health. Not to worry because, A) this stuff is really, really good for you and B) the off-putting texture disappears when it is cooked properly. When you slice it, you’ll notice some stickiness. A lot of people think that it has a slimy texture, which is true to some extent. I also learned that okra is a little powerhouse of health benefits, and that should be plenty of reason to try it out. But you know what they say - you learn something new every day. As soon as mid-August rolls around, we start looking for it at our local market and later in the season, we hit up the farmer’s market to buy it in bulk.īefore we go any further, let’s get one thing straight: Okra is not a vegetable. Some people get excited for the pumpkins, but me? I’m all about the okra. Since then, okra has become synonymous with fall. The unique flavor and texture was nothing like what I had expected. The first time okra hit my tongue though, it was game over. The first time I ever tried okra was last fall my first bite was taken with a wrinkled nose and eyes pinched shut. Like, really… WHAT was I so afraid of with all of these amazing foods? And what else was out there, just waiting to be tried by my virgin tastebuds?Įnter okra, stage left. Things like avocados, all manner of greens, nuts, whipped cream, and chili – all of which I used to turn down without so much as a nibble.Įvery time that I tried something new, I swear I could hear “A Whole New World” playing in my head. Since then, I’ve learned to like love countless new foods. No more chicken tenders, no more judging foods before I tried them, no more vegetable-avoiding. 2011, I decided, would be the year that I developed my palate. One of my 2011 New Year’s resolutions was to force myself to like more foods.
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