Baked Okra

Baked Okra

Okra is in season now, and I’m so happy. I hear that okra is a “love it or hate it” type of vegetable, and that many find it slimy. Me? I love okra. Okra stew, baked okra, grilled okra, roasted okra – I love them all. This recipe for baked okra utilizes tomato paste and lemon juice, not just to add delicious flavors, but also because both are acidic, which helps with the slime factor (not that I notice it, but for those who do).

Baked Okra
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Sides, Gluten-Free, Primal/Paleo, Vegan
Yield: 4 servings
Ingredients
  • 1 lb. fresh okra
Sauce:
  • 1 cup pure tomato sauce, such as Pomi Strained Tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
Instructions
  1. Preheat oven to 450 degrees F.
  2. Wash, dry and trim the okra. Place in one layer in a large baking dish.
  3. Mix together the sauce ingredients. Spoon over the okra and stir to coat. I mix with my hands to make sure everything is well-coated.
  4. Bake until the okra is fork-tender, about 15 minutes.
Nutrition Per Serving
Calories: 51; Fat: 0g; Carbohydrates: 11g; Sugar: 1g; Sodium: 285mg; Fiber: 4g; Protein: 3g

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