(Rachel – The Vegan-Eatin’ Daughter)
In our huge haul of garden veggies from Uncle, we had a small batch of fresh okra. I’ve been planning to fry them up, as any good southerner would do, but I’m not really the frying kind of gal. It’s just so messy.
There you have it. The secret to eating healthy is to be too lazy to clean up greasy pots and pans.
While waiting on me to get over my anal retentiveness, some of my okra and a handful of green beans started to wither away. Still not ready to conquer the mess of slicing, coating, and deep frying the okra, I decided to try out a cooking method I know and love for green beans, roasting, on the okra, too.
I may not be a traditional Southern gal in many ways, but this plate of roasted green beans and okra is my kind of southern treat. In less than 30 minutes, these are prepped, cooked and on your plate. You could serve them as a healthy afternoon snack for kids (almost 11-month old Jackson loved them), a party appetizer, or a side dish to any southern cuisine.
Rachel’s Roasted Okra & Green Beans
2 c. fresh okra (not frozen)
1 cup fresh green beans
3 t. olive oil
1 t. salt
1/2 t. of cayenne
Preheat oven to 450. Put okra and green beans on a baking sheet. In a small bowl, combine olive oil, salt, and cayenne. Pour the oil over the veggies and rub into them to make sure they are all evenly coated.
Bake for 20 minutes, flipping the veggies after 10 minutes. Sprinkle with a tad more salt as they come out of the oven.
I dipped them in Muir Glen’s organic ketchup (my fave), because I’m a ketchup-aholic, but they really didn’t need anything. Feel free to play with different spices, too.
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