In last week’s veggie share, I had a choice between celery and okra. Most would have gone with the celery. But I decided to take a chance with the okra. Then the fun of finding a good preparation method began.
If not cooked properly, okra can have a slimy inside or a stringiness that makes it difficult to chew. In the south, they tend to cut the okra into pieces, bread and then deep fry it, but that can make it soggy. A friend of mine prefers grilling it with lots of spices. But grilling can result in uneven temperatures and doneness. So I tried this simple roasting technique, which was quick, easy and tasty. Now I’m looking forward to more okra in next week’s share.
Oven Roasted Okra
1/2 lb of okra
Freshly ground black pepper
Crushed red pepper
1 tbsp of olive oil (try jalapeno or chili oil if you have it)
Preheat oven to 425 degrees. Cut off any long tops and rinse. Put oil in a bowl and add okra. Sprinkle with salt, pepper and crushed red pepper as desired. Toss to coat.
Place okra in a single layer on a baking sheet. Roast in the center of the oven for about 15 minutes. Serve as a side or a snack.
4 thoughts on “Oven Roasted Okra”
What a lovely idea!
I haven’t had okra for the longest time (years??) – in fact in Singapore where I’m from we call them lady’s fingers cos they look like fingers!! We usually fry them in the wok or cook them with curry.
Don’t get okra where Im currently based (Buenos Aires) but when I do get them I will try your roasted okra recipe!
thanks for sharing!
Thanks Felicia! I’d be missing Singapore chili crabs more than okra though. Hope you can try the recipe soon.
Yeah chili crabs too! : )
In fact i miss most types of Singaporean food!
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