preheat oven 450, bring potatoes and water to cover to boil in medium-high heat, reduce to medium-low heat simmer 15-20 minutes. Drain and cool completely.
Toss together okra, 1 tbsp olive oil, 1/2 tsp pepper and place in jelly-roll pan. cut remaining potatoes in half and toss with olive oil, salt, and pepper, place in another jelly-roll pan.
bake potatoes and okra at 450 for 20-25 minutes, remove from oven let stand for 5 minutes.
cut okra pods in half lengthwise, toss together potatoes, okra, vinaigrette, and green onions- serve immediately.
Lemon Thyme Vinaigrette:
Stir together 1 small shallot (minced) and 3 tbsp white vinegar in bowl, let stand 10 minutes. stir in 1 tsp lemon zest, 2 tbsp lemon juice, and 1 tsp dijon mustard. add 1/4 cup extra virgin olive oil in a slow steady stream, whisking until smooth.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (203g)|
|Recipe Makes: 7 Servings|
|Calories from Fat: 10 (18%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 523.3mg||18 %|
|Potassium 316.5mg||8 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.6g|
|Protein 1.4g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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