Roasted Okra

Saturday, as we were getting ready to leave the farmer’s market in Howe Meadow we noticed one of the vendors was running late and just setting up.  He had some beautiful yellow and purple carrots so we stopped to buy a bunch.  I was looking them over when Beloved said, “ – look!  He’s got okra!!”

To which I replied, “I’ll take all you’ve got.”

So I did – all those other poor patrons didn’t have a chance.

Bowl O’ Okra

Is there a more Southern vegetable than okra?  I don’t think so, and I’ve missed it in the years since we’ve come to Ohio.  You can’t imagine my delight when I was told we’d receive some in our CSA box this summer, but that didn’t stop me from snatching up a little over two quarts of it when I had the opportunity, and it was gone two days later.

Depending on how much we receive with our CSA deliveries this summer and how much we find for sale at farmer’s markets (Beloved asked the farmer if he had trouble selling it – we’d been told that many of the CSA members had turned it down last year – but the farmer said it sells really quickly and he had to plant more this spring to meet the demand) you may see quite a few recipes featuring okra this year.

Many people don’t like it because of its mucilaginous quality, which is a polite way of saying that it can get “slimy” when cooked.  Leaving the pods intact, such as in this recipe, or combining it with acidic ingredients, such as tomatoes or vinegar, or long slow cooking, such as gumbo, will often help mitigate the sliminess.  Because the plant grows well in tropical, subtropical and warm temperate regions around the world it is popular in Middle Eastern, African, Caribbean and some Asian cuisines and I plan on using it accordingly.

We’ll start off with something simple but delicious.  I recently declared my love of roasted vegetables, and okra is no exception – the smaller pods were especially good roasted.  So don’t fear the okra, y’all – it’s some tasty stuff.

Roasted Okra

Roasted Okra

serves 4

4 cups whole okra
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste

Preheat oven to 425 F.

In a large mixing bowl, toss the okra with the olive oil. Sprinkle liberally with salt and pepper and toss again. Spread the okra in a single layer on a shallow, rimmed baking sheet.

Roast in the oven until the okra for 20 to 25 minutes, or until the okra turns brown and becomes crisp.

Serve immediately.

Printable version (requires Adobe Reader)

Posted in participation of Kelly the Kitchen Kop’s Real Food Wednesday

24 thoughts on “Roasted Okra”

  1. Just finished harvesting a mess! I discovered roasted okra last year, and have been considering making a batch with a homemade ranch dip, but I’m scared that I would keep eating until next Tuesday. Roasted okra….good.

    1. OMG – I never thought about a dip for it. No, you’re right – that would be a great way to eat non-stop until ALL the okra (to say nothing of the dip) is gone.

      And I have okra-harvesting envy. Oh, yes I do.

  2. I have never had Okra – not a common thing in the Pacific Northwest – but now I’m going to have to try it just because you make it sound so good! 🙂

    1. It IS good – you should try it if you can find it. It’s not exactly plentiful here in the Northeast, either.

  3. i am jealous of all the okra eaters. i have had no luck growing it in my garden. i would love to make stewed tomatos (which do great in garden) and okra. gonna have to find some. surprised they are available in ohio this early. someone must have a greenhouse.

    1. My young diabetic friend just came back from a vacation in Texas; the people he stayed with down there had a huge garden of it in their back yard. Needless to say, my friend came back to Ohio a confirmed okra lover! LOL

      Since I plan to camp out in front of the farmer’s booth at Howe Meadow Saturday morning in order to divest him of any and all okra in his possession, I will ask him if he started it in a green/hoophouse.

    1. Oh, I hope you do! My young diabetic friend and I are already squabbling over what comes in the CSA box and it hasn’t even gotten here yet!

  4. I’m probably going to trust you on this one. Slime is my least favorite flavor. I don’t even eat sea bass, too slimy.

    1. Hmmm…perhaps my love of okra has something to do with my love of sea bass? At any rate, roasted okra has little, if any, “slime” to the flavor and texture. Really!

  5. My maternal grandmother was from the south and loved okra. In turn, my mom fixed it once in awhile since she was brought up eating it. I like it … but I don’t seek it out.
    ha ha!
    I guess that means I don’t like it THAT much! : )

    1. I love the stuff, and have missed it. But I suppose I’ll only be seeking it out when it’s in season. ; )

    1. This is GOOD roasted vegetables! And I’m working on new recipes – maybe I can get you to try it another way. LOL

  6. I. Love. You. Seriously, you have no idea how much I needed this recipe. I planted okra this summer and it is the most prolific plant ever. I have made sinagon (a Filipino soup) hub’s grandma’s recipe. And fried okra with jalapenos (my dad’s recipe). But we are so ready for something new. Thanks Jan!

    1. You’re more than welcome! : ) I’m going to try another recipe just as soon as I can get my hands on some more. I’ll post it if it’s any good.

  7. Oh man, I LOVE okra. I’m kind of drooling right now thinking about fried okra from Threadgill’s in Austin. Damn. It’s hard for me to find it out here too. Sometimes I can find it at the grocery store for a CRAZY price. Sometimes at farmers markets. I need to seek some out so I can grill it on my new grill. YUM.

  8. Pingback: Squash Noodles

Comments are closed.