Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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Roasted Okra & Garlic

My husband has never been a fan of okra, and has made many jokes about its sliminess, a property which makes it a valuable ingredient to help thicken soups & stews like jambalaya.  However, he does enjoy the roasted okra I’ve been making, so now I have to share what used to be all mine.  It isn’t the least bit objectionable, if you know what I mean.  We have it as a pupu {appetizer} whenever it’s available from the farmers’ market, which is now.  It’s a simple recipe that can be ready to eat in about 30″.

When selecting okra, be sure to get small pods.  If the pods are too large, they can be woody & stringy…not at all pleasant to eat.

This is a “no-recipe recipe,” meaning you can eyeball all of the ingredients.

Okra ready to roast

 

Roasted Okra

Roasted Okra & Garlic

Okra, washed & dried
Garlic, large cloves cut into thirds, smaller cloves cut in half
Extra virgin olive oil
Freshly ground salt & pepper
Fresh lemon juice, if desired {good addition!}

Preheat oven to 400 degrees {375 is fine too if you already have the oven going for something else}.  Make sure you have an oven rack on the lowest level before it gets hot.  Line a sheet pan with parchment or foil.  Wash & dry okra.  Put okra & garlic on the sheet pan.  Drizzle with olive oil & grind a good amount of salt & pepper.  Toss to coat.  You want the okra to be coated with the oil, but not too much…greasy vegetables are never good.  Make sure okra is in a single layer & put on the bottom rack.   After 10″ or so, give the okra a toss & continue roasting until the pods & garlic are tender & brown.  Taste a bit of garlic to make sure it doesn’t taste raw.  Squeeze a bit of fresh lemon juice over all if you like, & enjoy!

How do you like to eat okra?  Leave a comment & let us know!

Bon appetit!

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