Okra loves our South Texas heat and is in abundance at the farmer’s markets. Okra is one of my favorite summer vegetables. Among its many uses, it can be eaten raw, roasted, and used to make stews and gumbos. 

Okra is chock full of valuable nutrients. Nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy decreasing the risk of some forms of cancer, especially colorectal cancer. Nearly 10% of the recommended levels of vitamin B6 and folic acid are also present in a half cup of cooked okra. 

One of the simplest ways to enjoy okra is roasted. It can be roasted on a pan lined with parchment paper at 350℉ with or without a little olive oil, salt and pepper for 20-30 minutes. At my house, we roast a pan and half of it is eaten before it ever gets to table. Check out many other recipes available.