Okra and Edamame on Fingerling Potatoes
Yee-hah! This is a great side dish. If you think you don’t care for okra, you must try this…I thought that way too until I came up with this beauty. Loaded with antioxidants for well-being and to help us age gracefully, this is a side dish to end all side dishes.
Makes 3-4 servings
8-10 small fingerling potatoes, do not peel, halved lengthwise
4-5 green onions, thinly sliced on long diagonals, root to tip
2 large rosemary sprigs, leaves stripped off stems
¼ cup extra virgin olive oil
Cracked black pepper
6-8, 3-inch okra
1 cup shelled edamame
1 cup fresh/frozen organic corn kernels
Juice of ½ fresh lemon
1 small shallot, finely minced
Preheat oven to 450o. Place potatoes, green onions, rosemary, 2 tablespoons oil, a light sprinkle of salt and pepper in a mixing bowl and toss to coat. Transfer to a rimmed baking pan and spread veggies so there is no overlap. Cook, uncovered for 20 minutes. Add okra to roasting pan, mix well to coat with oil and return to oven to roast until okra and potatoes are tender, about 30 minutes more.
While the potatoes cook, bring a salted pot of water to a boil and cook edamame for 2 minutes. Drain and place in a small bowl. In the same water, cook corn for 4 minutes. Drain and add to edamame.
Make the dressing by whisking together the remainder of the oil, lemon juice, shallots and salt and pepper to taste.
Remove vegetables from the oven and toss with corn and soybeans with dressing to coat. Transfer to a serving platter and serve warm.