Given I’ve been posting a lot of recipes for vegetables we receive in our weekly CSA box (many of the recipes are to use vegetables I wouldn’t ordinarily buy myself like kohlrabi, purple cabbage, eggplant, and beets), and given that I live in the South, you must have figured that sooner or later I’d get around to sharing an okra recipe.
While the traditional Southern way to prepare okra is to fry it, I’m not keen on deep frying in my own kitchen. I just don’t want to deal with the clean-up. So when I found this recipe for roasted okra, I was intrigued. While the recipe calls for using an olive oil spray (presumably to save on fat and calories), I just tossed the okra in a couple of tablespoons of olive oil along with some salt and pepper. Then, per the original recipe, I roasted it in a shallow pan in a 450 degree oven for 15 minutes, shaking the pan every five minutes so that the okra browned evenly.
Roasting okra definitely seems to work best with the smallest pieces. The larger pieces I roasted, while still good, were a bit stringy. The small pieces, however, were crunchy and yummy. In fact, I gave Mark the bowl of roasted okra assuming that there would still be some left when I was ready to sit down to eat five minutes later. I think I managed to wrestle just one or two pieces from him.
Do you have any good recipes for okra?