Roasted Okra

Okra and the South go hand in hand. I grew bushels every summer, and at Pinewood Kitchen we cooked it every which way — fried, stewed, and roasted. Folks who swore they hated okra always came around once they tried it roasted: crisp, savory, and never slimy. Fresh okra is low histamine and low FODMAP when eaten right away, but it doesn’t love to sit around — leftovers can stir up trouble.

Adapt It Your Way: skip pepper or citrus if histamine-sensitive.

Ingredients

• 18 Fresh Okra Pods, sliced in rounds or left whole
• 2 tbsp of olive oil or avocado oil
• 2 tsp of sea salt
• black pepper to taste

 Instructions

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper. In a large bowl, add okra, oil & sea salt and toss – coating well.

Roast in the oven for 12-15 minutes until crispy – but not charred.