This recipe has quickly become a family favorite at our house, but I can’t claim it.
My kids have been helping their grandparents harvest and preserve vegetables from their garden, and the okra are still producing like crazy. They’ve been coming home with bags and bags of okra and since we aren’t doing grains, egg, or even grain free batter while we are on the autoimmune diet, I couldn’t make fried okra (even a healthy version).
The kids created this okra recipe and they love eating it since it is simple enough for the to make it. If I prepare it, I just cut the tops off the okra and slice lengthwise. If the kids are helping, I let them use a crinkle cutter to cut them in to pieces. (We keep these crinkle cutters on hand for Montessori projects and they are great for letting the kids help with dinner as well).
This okra recipe takes less than a half hour from start to finish and is a great side to almost any meal. I’ve even made this and added it to breakfast scrambles.
Even if you aren’t a fan of okra, try this simple recipe and you might change your mind!
Simple roasted okra is a quick side dish on a busy night.
- 1 pound of okra (or more)
- Olive Oil
- Garlic Powder
- Preheat oven to 400 degrees.
- Cut tops off okra and slice lengthwise.
- Place on a large baking sheet and drizzle with olive oil (or coconut oil).
- Toss to coat.
- Sprinkle with salt, garlic powder and pepper (omit pepper if on autoimmune protocol).
- Bake for 18-22 minutes until soft and just stating to brown on the ends.
- Serve and enjoy!
Does your family eat okra? How do you prepare it? Share below!