In this quick dish, the split pods are tossed with olive oil and spices and roasted until crisp-tender.
High, dry heat is one of the best ways to intensify okra’s delicate, grassy flavor while minimizing its ooze.
A buttermilk-chive dressing makes a nice accompaniment.
1tablespoonplus 1 teaspoon extra-virgin olive oil
1⁄4teaspoonfine sea salt
1⁄2teaspoonNew Mexico chile powder (or substitute another medium-hot, red, fruity chile powder)
1⁄2teaspoongranulated garlic (garlic powder)
Preheat the oven to 450 degrees.
Rinse the okra and dry it thoroughly. Trim and discard the top cones from the okra. Cut the pods in half lengthwise, placing them in a mixing bowl. Add the oil and toss well to coat, then add the salt, cumin, chile and garlic powders and toss again.
Spread as many as will fit in a single layer on a baking sheet (roast in two batches, as needed); roast (middle rack) for 15 to 17 minutes, until lightly browned, turning the okra with a wide spatula about halfway through.
From food writer Emily Horton.
Recipe tested by Anne Midgette; email questions to email@example.com.
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Calories: 120; Total Fat: 10 g; Saturated Fat: 2 g; Cholesterol: 0 mg; Sodium: 280 mg; Carbohydrates: 10 g; Dietary Fiber: 4 g; Sugars: 2 g; Protein: 3 g.