Eosinophilic Esophagitis Friendly Crispy Roasted Okra
Total time30 min
Prep time10 min
Cook time20 min
4.5(7)
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Learn more →Ingredients
4 servings
- 1 lb fresh okra, trimmed
- 2 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- ¼ tsp onion powder
- ½ tsp kosher salt
- 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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