I think this is a great way to prepare okra—but you have to like okra. The whole pods emerge from the oven lightly browned, tender, and somewhat sweet. The best way to eat them is with your fingers, biting off and discarding the slightly tougher stem ends.
SERVES 4
INGREDIENTS:
- 1 pound okra pods
- 2 tablespoons extra virgin olive oil
- Coarse sea salt or kosher salt
INSTRUCTIONS:
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- Combine the okra and oil in a large bowl and toss to coat well. Arrange in a single layer in the pan.
- Roast for about 15 minutes, until the pods are well browned, shaking the pan occasionally for even cooking.
- Transfer the okra to a serving bowl. Sprinkle with salt to taste and serve immediately.
OKRA BUYING TIPS:
- Look for green or red pods that are 2 to 3 inches long. Large pods may be tough and stringy, which might be acceptable sliced into a gumbo but definitely are not desirable for roasting whole. The pods are fairly perishable and will keep for only 2 to 3 days in a plastic or paper bag in the refrigerator. Rinse well and pat dry before using.
