MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
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Priva Mbigili
[email protected]This recipe was a bit too spicy for my taste. I would recommend using less cayenne pepper next time.
Ujjwal Thapa
[email protected]I made this recipe for a party and it was a huge success! Everyone loved the okra. It was so easy to make and it was a great way to use up some fresh okra from my garden.
kaitlin mahon
[email protected]The okra turned out great! I followed the recipe exactly and it was perfect. The okra was roasted to perfection and the spices were just right. I served it with a side of rice and it was a hit with my family.
Margie Charles
[email protected]This roasted okra recipe is a keeper! The okra was crispy on the outside and tender on the inside, with a delicious smoky flavor. I loved the addition of the spices, which gave the okra a nice kick. I will definitely be making this recipe again.