I know, I know, okra is not the most beloved green vegetable out there. In fact, the last time I posted about okra I was informed of every reason it’s disliked. Most people dislike it because of it slime factor.
It’s true, okra seems to get slimy as soon as you cut it open. This recipe, however, roasts the okra whole and they don’t get their despised oozy texture. Vegetables just seem to taste better when roasted and, with grilling season upon us, you might be able to transfer this dish to the grill. For now I’ll happily toss these green little pods in the oven and enjoy their crisp edges. Whether a side dish or a snack, I polish these off in no time. Just try it, you might like them…
makes 2 servings
1 pound fresh whole okra
1 1/2 teaspoons olive oil
1/2 teaspoon sea salt
Preheat the oven to 375 degrees. Wash the okra and make sure to dry it thoroughly. Toss with the olive oil and sea salt. Spread in an even layer on a baking sheet lined with parchment. Bake for 40 minutes, flipping halfway through. Serve immediately