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.

 

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!