SHEET PAN OKRA MASALA

SERVINGS: 4

DAIRY-FREE, EGG-FREE, NUT-FREE, SOY-FREE, VEGAN

PREP TIME: 10 MINUTES

COOK TIME: 15 MINUTES

TOTAL TIME: 25 MINUTES

SHEET PAN OKRA MASALA

COOK TEMPERATURE: BROIL

MACROS:

Fat: 50%

Carbs: 41%

Protein: 9%

PER SERVING:

Calories: 120

Total Fat: 7 g

Total Carbs: 14 g

Net Carbs: 9 g

Fiber: 5 g

Sugar: 4 g

Sugar Alcohol: 0 g

Protein: 3 g

Ingredients

1 pound okra (about 4 cups), cut into ¼-inch-thick pieces
1 cup chopped red onion
2 tablespoons vegetable oil or extra-virgin olive oil
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground coriander
¼ to ½ teaspoon cayenne
½ cup chopped tomato
1 lemon, quartered
¼ cup chopped fresh cilantro or parsley

Directions

PLACE the oven rack two notches below the broiler. Preheat the broiler on high. Line a heavy-duty sheet pan with aluminum foil.

In a large bowl, combine the okra, onion, oil, turmeric, salt, cumin, coriander, and cayenne. Toss to combine.

Arrange the vegetables in a single layer on the prepared sheet. Broil for 15 minutes, stirring once halfway through. With 5 minutes left in the cooking time, clear a space in the middle of the okra mixture and add the tomato. When the tomato has wilted, remove the pan from the oven.

Squeeze the lemon quarters over the vegetables and toss to combine. Sprinkle with the cilantro.

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Delicious Keto SHEET PAN OKRA MASALA
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