OVEN ROASTED OKRA
Okra is a “love it” or “hate it” kind of vegetable. I think it is all in the preparation just like most ingredients. People do not like it in that it can become very slimy, but if made correctly, you can have the flavor without the slime. In the South, it is a “must have” in soups and gumbo. In the preparation for this recipe, the okra has a little heat and is slightly crunchy on the outside. Make sure you pick your okra or choose okra from the farmer’s market or store that is no more than 3 inches long. The smaller the okra, the more tender the bite.
My garden has been overloaded with okra this year and I hate for any of it to go to waste. It can easily be frozen and used through out the year, but to me I love it in its most simple form…straight from the garden to the table! I developed this simple natural recipe and want you to try it as soon as possible. I do believe that it will change your concept of okra; if you don’t love it already, you soon will! Just make sure to pick the small okra for this recipe. It will become more crunchy as you cook it. If it is too soft, just put it right back into the oven for a few added minutes.
Just a hint…If your okra looks a little small in the garden and you think you are going to pick it the next day, be sure not to forget to pick it. If given just a few days more it will lose its tenderness. Be comforted though, it will still be great for other uses!
OVEN ROASTED OKRA
- 1 pound young okra (less than 3 inches)
- ¼ cup olive oil
- 1½ tablespoons cumin
- 1½ teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon chipotle chili pepper
- Preheat oven to 400 degrees.
- Toss okra in olive oil to coat. Combine all dry spices and toss with okra.
- Place okra onto a sheet pan in a single layer.
- Bake for 5-7 minutes and turn okra over onto the other side. Bake for another 3-5 minutes or until pods are softened.For a crunchy outside, let it go a little longer. You may think it has been in the oven a very long time, but it will be worth it.