Crispy Roasted Okra

Okra is a summer veggie that keeps you on your toes… the pods start coming in at a trickle, and with each passing week the harvests begin to slowly (but exponentially) increase… and by the time late July rolls around, the okra goes GANGBUSTERS.

Okra has a reputation for being “slimy” – which isn’t inaccurate! My general philosophy for getting the most enjoyment out of okra is to either A) embrace the sliminess and make a stew/sauce (like this stew), or B) get rid of any hint of slime by roasting/grilling/broiling the pods at a high heat.

Today I’m going to share a recipe for the latter strategy, for simple roasted okra – which I LOVE to pair with some romesco sauce. This is a “no recipe” kind of recipe… just 4-5 ingredients and 15ish minutes in a hot oven, and you’re ready to dig in.

CRISPY ROASTED OKRA

Screen Shot 2021-07-20 at 6.49.39 PM.png

INGREDIENTS

  • 1 pound okra

  • 1-2 tablespoons olive oil

  • Kosher salt, to taste

  • 1 teaspoon paprika

  • Dash of wine wine vinegar or a squeeze of lemon juice

PREPARATION

  1. Preheat oven to 450°F.

  2. Cut the thicker stem end off each okra pod, then cut the okra in half lengthwise and place on a rimmed baking sheet.

  3. Add the olive oil, salt (I usually start with 1/2 teaspoon), and paprika, and use your hands to toss and coat the okra halves. Roast in your oven for 15-20 minutes, stirring the okra twice while cooking for even browning. The okra is ready when it is tender and lightly browned/crispy.

  4. Right when the okra comes out of the oven, add a splash of white wine vinegar or a squeeze of lemon juice for a little extra zip. Taste and add more salt and pepper if needed. Enjoy right away while hot for maximum crispiness!