When I say “okra”, people either respond positively or wrinkle up their faces and express their hate for “slimy” vegetables. Few people are undecided about okra. The funny thing is, when fried or roasted, okra has none of the viscous texture that it has when sautéed or stewed (I still like it that way, too, though!). We found that roasting okra in the oven makes for a crispy and delicious summer side dish that has the crunch of fried okra without the fat (or the mess). We have roasted okra as a french fry replacement with sandwiches and with grilled food. Here we are having it with BLT sandwiches with local bacon. All the yummy, salty crunch of fried food, but with fiber and vitamins, instead of fat. A summer win-win!
Roasted Okra (makes 3-4 side servings)
- 1 quart of okra (younger, smaller pods will be more tender)
- 2 tablespoons olive oil
- 1 tablespoon kosher or sea salt
- Preheat oven to 425 degrees. Line a rimmed baking sheet with foil (optional).
- Trim the stem ends of the pods and wash the okra.
- Dry well with a tea towel and put the dry okra in a medium mixing bowl.
- Add oil and salt to the bowl and toss so all the okra is coated.
- Spread okra across the baking sheet in one layer.
- Roast for 15 minutes. Stir okra. Roast for another 15 minutes or until okra is crispy and browned (your timing will depend on the size of the okra pods).
- Serve hot.