Okra. I don’t think I even heard of it until I moved to Charleston 30+ years ago. I tried it once. Slimy. Hmmm. Not awful tasting, but the consistency isn’t what I would prefer. I found that if you roast it you #skiptheslime Woohoo!
I tried a few different recipes. One used small slices, the other recipe sliced the pods in half. I much preferred the latter. Taste was similar, but when sliced small they get a little too crisp for me.
I washed and dried the okra, then when ready to cook it I cut each end off. Slice in half lengthwise.
In large bowl add a little swig of olive oil (about 1/2 tablespoon per pound of okra) – I just used salt and pepper, but many use cayenne pepper, thyme, garlic powder and a variety of other spices. We found S&P to be all it really needed.
Oven at 450 degrees F. Bake 15-25 minutes until browned. Shake pan a few times during roasting process (or flip them). Serve them hot, you won’t believe how good they are!
I pulled up so many recipes and went with the Oven Roasted Okra recipe I saw on Eating Bird Food – I just left off most spices. Give this a try even if you don’t think you like okra – I think you’ll be impressed 😉
✍️ Until tomorrow…