Since I had to give up gluten, I’ve craved fried okra from time to time. I also have heard that okra grows in plentiful quantities here in Central Texas. So I picked some up from Johnson’s Backyard Garden at the farmer’s market this morning.
I mixed them up with a bit of olive oil, salt, and pepper, then roasted them at 425* for 15 minutes.
Above – I gave the sheet pan a quick shake after 10 minutes. The hand is in there so you know I shook it. Very realistic. (smile)
Okra – Nutrition Information
According to nutritiondata.self.com, okra is a good source of vitamin C. It contains 22% of the recommended daily allowance of vitamin C in an 80g serving. How much is 80g? It’s about a handful. The photo below measured out to 75g.
I was craving caramelized onions, so bang – I made it happen.
Above – My intuition was that white onion or yellow onion would be best (I don’t do this very often).
Get the onion slices going over medium heat. Be sure to slice them fairly thinly and add salt and pepper. Most of the cooking happens with the cover on, but that makes it hard to take photos.
Above – The onions darkening up. The water from the onion is sweating out, the flavors are concentrating, and the sugars in the onion are becoming more prominent.
Above – The onions looking so buttery, smooth, sweet and delicious.
Toasted crusty bread (Udi’s gluten free – the Whole Grain variety is my favorite), caramelized onions, and a few bits of basil from Johnson’s Backyard Garden. Bon appetit!
For more than you ever thought you’d want to know about caramelizing onions, check out this post on seriouseats.com.