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 them 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 the okra into 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!
Roasted Okra Recipe
Yield 4 servings
Simple roasted okra is a quick side dish on a busy night.
Toss your leftover okra in a breakfast omelette the next morning!
Serving Size ¼ cup
Amount Per Serving
% Daily Value
Total Fat 7.2 g
Saturated Fat 1 g
Sodium 299 mg
Total Carbohydrates 8.8 g
Dietary Fiber 3.7 g
Sugars 1.8 g
Protein 2.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Does your family eat okra? How do you prepare it? Share below!