Oven-Roasted Okra
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- olive oil spray
- 1 ts dried oregano
- 1 ts ground cumin
- 1/2 ts cayenne
- 1/4 ts cayenne
- 2 ts dried marjoram
- 3 tb dried cilantro
- 1/4 ts herb salt (i used more, see
- 1 1/2 lb small okra, rinsed and
- 6 lemon or lime wedges
- 2 tb extra-virgin olive oil
- 1/2 tb ground coriander
- 1 tb dried dill
- 2 tb dried basil
- 4 tb coarse sea salt
- herb salt blend
- Carbohydrate 14.4644434015645 g
- Cholesterol 0 mg
- Fat 116.051795400635 g
- Fiber 7.25955610822275 g
- Protein 3.76405260048595 g
- Saturated Fat 16.5876852800011 g
- Serving Size 1 1 Serving (894g)
- Sodium 27926.9939766204 mg
- Sugar 7.20488729334174 g
- Trans Fat 5.72138132004703 g
- Calories 1074 calories
(from Yamunas Table) Preheat the oven to 500 degrees F. In a bowl, combine the oil, coriander, cumin, salt, and cayenne; whisk to mix. Toss the okra in the seasoned oil. Spread out in a single layer on one or more baking pan(s). Spray the okra with oil and roast for 10 to 12 minutes, shaking the pan occasionally, until it is tender and golden-brown. Serve hot with a lemon wedge. Herb Salt Blend: Combine the ingredients in a blender jar. Cover and blend until the seasonings are finely ground. Store in a spice jar with a shaker top and screw-on lid. Note: I did not grind this mixture. Posted to FOODWINE Digest 4 November 96 Date: Mon, 4 Nov 1996 17:05:50 -0500 From: "Roberta K. Merkle" <rmerkle@UGA.CC.UGA.EDU>
