YIELD 6 servings
2 pounds okra, tough stem ends trimmed off
3 tablespoons olive oil
1/2 teaspoon sea salt
1. Toss okra with olive oil. Place in a single layer on a large sheet pan. Roast 8 to 10 minutes at 450F until bright green, and browned in spots. Serve with sea salt and lemon.
Per serving: 110 Calories, 7g Fat, 0mg Cholesterol, 170mg Sodium, 11g Carbohydrate, 5g Fiber, 3g Protein
Recipe from The New Southern Table: Classic Ingredients Revisited and photography by Mark Boughton. This recipe originally appeared as Roasted Okra on Relish.com.
For more okra recipes on relish.com, check out the following: