Oh My Okra! A Fall Family Recipe

Kristin O’Connor joins us again this week for a recipe that will quickly become your go-to Fall side dish. Low in calories, high in vitamins, and satisfyingly crunchy — it’s time to ditch the kale and opt for OKRA!

When cooked, okra produces a gooey substance that acts as a natural thickener, but can be a huge turn-off for some (especially your little ones). Here’s how to not get slimed: don’t cut your okra and roast it whole. You’ll have a new way to enjoy this sweet, super-nutritious veggie that too often gets the cold shoulder.

Give this simple recipe a whirl at your next dinner and let us know if your family doesn't ask for seconds!

Oven Roasted Okra

Ingredients

4 cups organic okra

1 tablespoon cold pressed olive oil

pinch of sea salt

1 teaspoon paprika

½ teaspoon cumin

½ teaspoon coriander

Directions

1. Pre-heat the oven to 400 degrees.

2. Thoroughly wash your okra and and towel dry.

3. Lay okra out onto a sheet pan in a single layer, drizzle with olive oil, and sprinkle with seasonings. Try to evenly distribute the seasonings across all pieces of okra. If you’re having trouble, try gently tossing the okra around with your hands and redistribute in a single layer on your sheet pan.

4. Pop tray in the oven for 12 minutes.

5. Turn the oven to broil and let cook 2 additional minutes until the okra is just turning

brown on the surface.

6. Remove and eat immediately — use your hands, it’s more fun!

Leftover okra? Try out this ultra kid-friendly DIY veggie stamp (and give the kiddos a lesson in repurposing their scraps!).

- Kristin O’Connor

Kristin is a published author and private chef focused on encouraging optimal wellness. The Kristin O’Connor brand of gluten-free, eco-friendly products is a true culmination of her passion for health and devotion to philanthropy, bearing a mantra as wholesome and pleasing as her food!