Sarah's Okra with Orange and Onion Sauce


Okra.  You either love it, hate it, or have never tried it.  It’s most commonly found in Southern cooking. Okra is a fruit that's eaten like a vegetable.   If prepared poorly, you’ll never eat it again.  If prepared well, it’s delicious. 

Perhaps the most common recipe that okra is seen in is gumbo.  This recipe comes from Dr. Katz's with, Sarah.   She made recently and I heard, it was very delicious!


2 pounds of fresh okra whole (Sliced in half lengthwise)

1/2 cup of organic coconut oil

½ cup balsamic vinegar

2T Maple syrup

2 Large Oranges

1 Small Onion

Garlic salt (I like the kind with parsley flakes in it)


Preheat oven to 400 F

Zest both oranges and put zest aside. Juice oranges and mix in a saucepan with balsamic vinegar and maple syrup. 

Cover the bottom of baking sheet with oil reserve some for on top of the Okra

Place Okra on the sheet seed side down drizzle remaining oil on top of the okra sprinkle with garlic salt 

Roast in Oven 15 minutes

While you are roasting the okra: 

Heat balsamic, juice and maple syrup mixture over medium heat until it bubbles then lower the heat until it reaches desired consistency.  If you let it heat on high for too long it will become too thick to pour.  Stir the mixture often to prevent sticking or over cooking.  Once it has thickened, remove from heat and let it sit.  Mix in ½ of orange zest. 

Slice small and sautéed in ¼ cup oil small amount of coconut oil and then mixed in with balsamic reduction before cooking it.

Remove Okra from the oven, place on a serving dish and drizzle with balsamic reduction and sprinkle with remaining orange zest.

Serve immediately.

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