While you may not think of okra as a crowd favorite, it's one of the more popular vegetables requested by our partners. Okra grows as a stalk with edible pods and leaves that have lots of fiber, vitamin C, and vitamin K. Of course, there’s no getting around the “goo” — whether you like it or not. (We like it!)
This recipe for roasted okra comes from the wonderful food blog Cardamom and Tea with gratitude from us here at SPI. Kathryn Pauline addresses the goo-troversy head-on with a few suggestions for managing okra to your liking.
Read the full article on Cardamom and Tea →
Roasted Okra
Yield: 4 servings
Active time: 10 minutes
Total time: 30 minutes
Ingredients
- 10 ounces okra, sliced in half lengthwise
- A few tiny hot peppers or 1 sliced jalapeño or serrano
- 1/2 onion, sliced
- 10 whole garlic cloves
- 8 to 12 grape tomatoes, halved
- 1 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground coriander seeds
- 1/2 teaspoon ground cumin seeds
Instructions
- Preheat the oven to 475° F.
- Coat the halved okra, hot peppers, onion slices, garlic cloves, and tomatoes in the olive oil, salt, coriander, and cumin.
- Place on a sheet pan in one layer. If you want gooey, slimy okra, turn them all cut-side-down. If you want to minimize the sliminess, turn them all cut-side-up.
- Roast for 15 to 20 minutes, until everything is slightly charred and tender.
Enjoy!
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