Okra is one of summer’s greatest delights, but when cooked, the sliminess can be a turn-off for some eaters. Roasting them is the perfect solution: It virtually eliminates the gooeyness and instead intensifies the sweetness and adds a delightful nutty flavor. Simply seasoned with salt and pepper (and a little spice, if you’d like) is the best way to enjoy the flavor of this toasty fresh okra.
Yield : 5 servings
- 1 lb okra (30-35 pieces)
- 2 Tbsp olive oil
- Coarse salt
- Black pepper, freshly ground
- Chili oil, optional
- Preheat oven to 425℉.
- Slice any large pieces of okra in half, lengthwise. (Small ones will roast fine whole.) Place them in a large bowl and toss with olive oil.
- Spread in a single layer on a parchment paper-lined baking sheet. Roast in the oven for 20 minutes or until the edges and parts of the okra touching the pan are a dark, golden brown, but not burned. Remove from oven and let cool for 5 minutes.
- Generously sprinkle with salt and freshly ground pepper and drizzle with chili oil, if desired. Serve warm.
Featured Ingredient: Okra
Okra is a traditional favorite in southern cuisine, used in soups and stews, or pickled, roasted, or fried. Better yet, it can be eaten raw (and it’s delicious!). Okra pods are full of magnesium, potassium, dietary fiber, and vitamins K and C. The plants love full sun and warm weather to grow, but will continue into the cooler months of fall. Once harvest time rolls around, check plants every day, as okra pods left on the plant will quickly grow long and tough. Pick them when they’re small and tender. Learn how to add okra to your garden.
Recipe by Sarah Ward, creator of the blog of the dirt.