Seasonal Nutrition: Chili Roasted Okra

Seasonal Nutrition: Chili Roasted Okra

With roots in African cuisine, okra is a summer season specialty that holds on through the very last degree of warm weather – making it perfect for September.

Seasonal Nutrition: Chili Roasted Okra

Technically a fruit, this fuzzy green pod is an excellent source of vitamin C and a good source of magnesium, folate and soluble fiber which helps keep your heart healthy.

Choose okra pods that are about the length of your finger. These are the most tender and flavorful ones. Though the long ones look impressive, they will be tough and woody inside with very little flavor. To avoid spoilage, fresh okra should be eaten as soon as possible after buying. Store it dry in the refrigerator to maintain freshness and cook it within 1-2 days of purchase.

Before I go on, let me address the slimy issue. If you’re on the fence about okra, this is probably the reason. However, the way I’m making it, there is no slime issue. Zilch. Zero. Nada. So if that’s what’s been holding you back, let it go. This recipe makes that little problem go away. But you might also want to know that the slime tends to appear when okra is overcooked so take care not to do that if it bothers you.

Okra can be used in many ways. You can eat okra raw or roasted, or grill it for a smoky flavor. Use it to naturally thicken soups and stews, like gumbo. Try combining okra with stewed tomatoes and corn for a simple soup reminiscent of succotash.

For this simple Chili Roasted Okra recipe, I combined sliced okra with sesame oil, red pepper flakes, salt and pepper. It comes together in under 20 minutes.

First things first: Wash and dry the okra. Drying is a critical step. Water will prevent the oil from sticking and all of that extra moisture will lead to steamed not roasted okra.

Seasonal Nutrition: Chili Roasted Okra

Slice the okra lengthwise.

Seasonal Nutrition: Chili Roasted Okra

Place the cut okra onto a KitchenAid® Professional Grade Nonstick Sheet Pan. Leave plenty of space between each piece so the okra gets crispy. Drizzle with the sesame oil. Add the red pepper flakes. Sprinkle with salt and pepper to taste.

Seasonal Nutrition: Chili Roasted Okra

Roast the okra for 15 minutes, turning once.

Seasonal Nutrition: Chili Roasted Okra

Remove from the oven and enjoy as a warm snack or side dish.

Seasonal Nutrition: Chili Roasted Okra

Chili Roasted Okra

Makes 4 servings

INGREDIENTS

1 pound fresh okra
1 tablespoon sesame oil
1 teaspoon red pepper flakes
Salt and pepper to taste

DIRECTIONS

Preheat the oven to 425°F.

Wash and dry the okra.

Slice off the tops and cut the okra lengthwise.

Place the cut okra onto a quarter or half baking sheet, leaving plenty of space between each piece.

Drizzle with the sesame oil. Add the red pepper flakes. Sprinkle with salt and pepper to taste.

Roast the okra for 15 minutes, turning once.

Remove from the oven and enjoy as a warm snack or side dish.

Chili Roasted Okra Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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