This is very similar to traditional fried okra, with the advantage of no frying and a lot less oil. The crumbs absorb the okra juices, taming the texture and making this an acceptable way to serve a troublesome vegetable—even to those who claim to hate okra.
SERVES 4
INGREDIENTS:
- 2 tablespoons canola or peanut oil
- 1 pound okra pods, trimmed and sliced into ¼-inch-thick rounds
- ½ cup dry bread crumbs
- ½ teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
INSTRUCTIONS:
- Preheat the oven to 425°F. Evenly coat a baking sheet with the oil.
- Combine the okra, bread crumbs, salt, thyme, and pepper in a medium-size bowl. Toss until well coated. Transfer to the baking sheet with a slotted spoon, shaking off excess crumbs.
- Roast for about 15 minutes, until the pods are well browned and tender, turning once.
- Serve hot.
