Okra fairs well when it’s treated with the proper respect. Beware of large okra specimens; like zucchini, okra can get woody when it gets to big, and nothing can really change that, as much as you’d like to.
This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted.
- 1 pound okra, rinsed and dried
- 1/2 Tablespoon olive oil
- 2 teaspoons fresh thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- ground pepper, to taste
- pinch of cayenne pepper (optional)
- Preheat oven to 450°.
- Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
- Place okra in a large bowl. Add oil and spices and stir to coat the okra halves.
- Place okra on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You’ll know the okra is ready when it’s lightly browned and tender.
- Serve hot — they tend to lose the crispy texture as they cool.
|Serving Size||½ pound|
|Amount Per Serving||As Served|
|% Daily Value|
|Total Fat 4g||6%|
|Dietary Fiber 7g||28%|