March 09, 2015

roasted okra and corn with coconut


Spring is here (pretty sure I can hear everyone cheering) and with the nice days that we have had, we have been spending as much time as possible outside.  I am ready to start planning my garden and planting flowers, unfortunately we have to find a house and move first (ours sold), so my garden and flower plans are on hold, but the thoughts and ideas just keep coming!:)

With the beautiful day that we had on Sunday (75° and sunny, for those of you that aren't here in Georgia), and after spending all day outside in the sunshine, I was craving something fresh and light for dinner.  Luckily I had picked up some fresh salmon at the grocery store and decided on blackened salmon, using my blackening seasoning, and paired it with this summery side dish.  Soon it will be perfect for those garden veggies that you will have!   This would also be delicious with blackened chicken, tofu, or grilled steak.
Servings 4-6 as a side
Total Time 40 minutes

  • 1 1/2 pounds fresh okra, sliced (frozen and thawed okra may also be used)
  • 4 ears corn, kernals removed
  • 2 tablespoons coconut oil, melted
  • 1 1/2 teaspoons brown sugar
  • 1/2 teaspoon salt
  • 1 lime, juiced (about 1/2 tablespoon juice)
  • 1/2 cup unsweetened coconut flakes or chips, toasted
  • 1 1/2 tablespoons chopped fresh mint
  • 1 teaspoon sriracha or other hot sauce (optional, I would HIGHLY recommend it, but you may want to add it after serving the kids)

1. Preheat oven to 425 degrees F.

2. In a large bowl, toss together the okra, corn, coconut oil, brown sugar, and salt.  Spread in single layer on a baking sheet, and bake 30 minutes, or until okra and corn begin to brown and caramelize (if you started with frozen you will have to finish it off on broil for a few minutes), stirring occasionally.

3. Toss hot vegetables with lime juice, toasted coconut, chopped mint, and sriracha (if using) in bowl.

4.  Serve with lime wedges and enjoy!!!

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