Ginger-salted roasted okra, 4 things and a hot oven

4 ingredients, 1 bowl, and a hot oven: okra tossed with coconut oil, sea salt, and a generous spoon of ground ginger, then roasted until the edges go crisp and the inside turns tender. It pairs beautifully with almost any fish or roast, and it is low-histamine and low-FODMAP friendly.

Okra is a source of soluble fiber, which supports digestion and feeds the gut, and the ginger that seasons it has a long history of settling the stomach. A vegetable side that works with your healing rather than sitting on the plate as filler, and it asks almost nothing of you to make.

Cut the okra, toss it, roast it, and eat it warm. There is a real steadiness in cooking something this simple with care, trusting that whole food prepared plainly is more than enough.

Ingredients

• 1 quart okra, sliced
• 2 tbsp coconut oil
• 1 tbsp sea salt
• 1 tbsp ground ginger

Every ingredient is AIP-compliant as written, so nothing needs swapping. If 1 tablespoon of salt reads as a lot for your taste, start with less and add more after roasting.

Method

Heat the oven to 425 F.

Toss the sliced okra in a baking dish with the coconut oil, salt, and ground ginger until everything is evenly coated.

Spread it in a single layer and roast for about 15 minutes, until the edges crisp and the okra is tender. Give the pan a shake partway through if you want more even browning.

Serve warm, alongside fish or a roast and other roasted vegetables.

Air fryer variation

For faster, crispier okra, toss it the same way, then air fry at about 400 F for roughly 10 to 14 minutes, shaking the basket once or twice, until the edges crisp. These times are an untested estimate, so check a piece and adjust for your machine. Do not crowd the basket, or the okra steams instead of crisping.

*Adapted from acleanplate.com*