Roasted Okra

While it is getting harder and harder to find fresh, home-grown-style tomatoes at the farmer’s markets, one thing that is still available in abundance is okra. I was officially addicted to okra this summer.  We had tons of it in our CSA share every week…and while I’m a gumbo fan, I was really happy to discover how easy it is to just roast it.

Chopped, drizzled in olive oil, sprinkled with salt and pepper…25-35 minutes in a 425° oven…


…and the slime totally disappears!  The okra is almost crunchy on the outside and tender on the inside. Sometimes for lunch, it’s all I would eat. The whole pan, of course…


…and I also would add garlic or onion powder occasionally. There’s still time…run out and grab a bunch of okra and see if you can demonstrate a little more will power than I.

Happy Fall-is-almost-here Everyone!



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