Tuesday, September 20, 2011
I get a little "Bubba Gump" when I talk about my okra- fried okra, boiled okra, stewed okra, okra gumbo, I love it it all! Until today, though, I was lacking one glorious method of preparation in my repertoire- roasted okra! I don't know why I'd never thought to roast it before. Roasting veggies almost always results in awesomeness, and this was no different. The roasted okra had less of the "slimy mouthfeel" that my husband loves so much. (Not!)
Adapted from Allrecipes
* Gluten-free diners should double-check the seasoned salt label for gluten sources.
18 fresh okra pods, stems removed
1 tbsp olive oil
Seasoned salt to taste
1. Preheat oven to 425.
2. Place okra and olive oil in a gallon-sized Ziploc and shake to coat. Place okra on a nonstick baking sheet in a single layer. Place in preheated oven and roast until tender, about 10-15 minutes.