Okra is one of those quintessential southern foods…9 out of 10 people* recognize it only in its natural state…Fried! Previously, I had eaten okra only when it has been buried deep in a warm crispy breaded blanket. BUT when we got fresh okra this past weekend, I decided to prepare it an alternative way. Roasted. Roasted vegetables are amazing. They always seem to turn out well, even if you leave them in the oven a little too long. Seasonings don’t need to be exact…roasting just makes all the flavors magically work together. Pretty awesome.
*fake statistic
Roasted Okra
Recipe adapted from NY Times
Ingredients:
4 cups whole okra
1-2 tablespoons olive oil (enough to lightly coat)
Salt and freshly ground black pepper, to taste
Garam Masala (optional)
- Preheat the oven to 450 F.
- After rinsing and drying, trim off the tops
- In a mixing bowl, toss the okra with the olive oil, salt, and pepper.
- Spread out on baking sheet. {If you have garam masala, sprinkle lightly across the okra. The taste is incredible!}
- Cook for about 20 minutes or until they look slightly brown and crisp. Make sure to stir half way through.
- Serve hot, fresh out of the oven.
Plenty 