Pennington Biomedical Research Center in Baton Rouge is the home to groundbreaking health research, and as it turns out, the research kitchen registered dietician are great cooks, too! We recently collaborated with them on this recipe using seasonal okra. Such a simple way to crisp up this fall vegetable and give snack time a healthy twist!
Ingredients:
1 lb okra, trimmed and sliced
2 Tbl Shallot Extra Virgin Olive Oil
1/2 Tbl Voo Doo Blend
Directions:
Heat oven to 400 degrees. Add okra to a mixing bowl. Pour the Shallot Extra Virgin Olive Oil and Voo Doo Blend over the okra and toss until they are evenly coated. Spread the okra on a baking sheet lined with parchment paper. Roast 15-20 or until the okra are golden brown and crispy.
