Roasted Okra - 16g Carbs, 7.3g Fiber, 2.7g Sugar
From: blog.fatfreevegan.com
Nutrition From: www.caloriecount.about.com
by SusanV on August 24, 2006
My new favorite way to eat okra is so simple and easy that it almost
can't be called a recipe. All you have to do is wash the okra, put it
in an oiled baking dish, sprinkle it with seasonings, and bake it. The
beauty of this is that no cutting is involved, so you never come in
contact with the dreaded slime!
The okra come out slightly crispy on the outside, tender on the inside,
and they're perfect finger food (like green French fries, but don't
use ketchup). Even my husband, who says that okra is not his favorite
vegetable, loved these. For me they're the perfect side dish or light
lunch–super-easy, fat-free, and delicious.
You can also jazz these up with spice blends such as garam masala,
curry powder, chili powder, Creole seasonings, or jerk seasonings–
whatever your taste demands. But simple salt and pepper is amazingly
good and allows the fresh flavor of the okra to shine through.
Servings: 1
1/2 lb okra, whole small, per person
1 Salt to taste
1 Pepper to taste
1 Olive oil spray
1. First, start with the smallest okra you can find. Larger okra tends
to be woody, which wouldn't work in this recipe.
2. Preheat the oven to 450 F. Spray a shallow baking dish with olive
oil, add okra, and season to taste. Give the okra one quick (1/2 second)
spray with olive oil, and put them into the oven. Bake, stirring every
5 minutes, until okra is browned on all sides, about 15 minutes. Serve
hot out of the oven.
Servings: 1
Serving Size 227.9g
Nutrition per Serving:
76 Calories, 7 Calories from Fat, 0.8g Total Fat, 0.1g Saturated Fat,
0g Trans Fat, 0mg Cholesterol, 173mg Sodium, 16g Total Carbs,
7.3g Dietary Fiber, 2.7g Sugars, 4.6g Protein
Vitamin A 17% - Vitamin C 80% - Calcium 18% - Iron 10%
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