When I came across fresh okra at the Farmers Market last weekend, I just had to buy it. I’ve eaten okra before, but never cooked it. I’ve seen lots of okra disasters on TV cooking shows, where it turns into a slimy mess, so I did a little research online to see if I could find a method of cooking that would be less… gross. When I saw this super simple recipe for roasted okra, I knew this was the one for me to try out. Roasted vegetables are almost always a hit, so I felt pretty good about this one. This was super simple to put together, and it turned out wonderfully! The parts where the okra got nice and golden were nutty and absolutely delicious. Don’t go shy on the seasoning! I used a whole container of okra, and it went pretty quickly. I’ll definitely make this again – we really enjoyed it! And it’s so pretty, too… like little green stars. I served this with Crock Pot Honey Sesame Chicken and steamed rice.
As a side note – someone commented on my okra post over on Instagram with her grandma from Baghdad’s method for making sure okra doesn’t get slimy – she said the key is to lay it out in the sun for 4 hours. Interesting tip! I wonder how much New York sun equals 4 hours in Baghdad? 😉
Allrecipes – ncope
“As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.”
PREP 5 mins
COOK 15 mins
READY IN 20 mins
Makes 3 servings
18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Big Flavors Rating: 5 Stars