Low Sodium Crispy Roasted Okra

Total time30 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

1 lb fresh okra, trimmed
Okra Pictsweet Farms Okra Whole Southern Classics - 12 Oz Pictsweet Farms Okra Cut Southern Classics - 12 Oz Woodstock Okra Sliced - 10 Oz Signature SELECT Okra Cut - 16 Oz
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2 tbsp olive oil
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp onion powder
½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

1 lemon, cut into wedges (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it bare — both work, but a bare pan gives slightly more browning on the underside.
2
Pat the trimmed okra completely dry with paper towels. In a large bowl, toss the okra with the olive oil, garlic powder, smoked paprika, onion powder, salt, black pepper, and cayenne, if using, until every pod is evenly coated.

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