Skip the fried okra and bake it instead! This method for roasted okra comes together quickly and tastes delicious. It’s my favorite way to prepare fresh okra.
This weekend we went to the farmers market on Saturday morning and one of the local vendors had pie pumpkins for sale — I took this as a sign and spent most of Saturday afternoon baking up some pumpkin goodies including pumpkin cornbread muffins and pumpkin protein bars. Yup, pumpkin is back my friends!
Anyhow, this post isn’t pumpkin or fall related at all. It’s about a simple and delicious way to cook everyone’s favorite summer vegetable fruit, okra.
Could you sense the sarcasm there?
It’s true, okra is technically a fruit and yes, I know there are plenty of people who think okra is weird and slimy, but trust me here — pretty much everything tastes better when roasted, including okra!
I won’t lie, the chopping process can be a tiny bit slimy…
but throw a little olive oil and spices on those okra halves, toss them in the oven and roast for a good 20 to 25 minutes and you have yourself a tasty, healthy side dish sans the slime.
For you southerners, I know this isn’t exactly fried okra, but hear me out — it’s still crispy and it’s way better for you!
The only problem is that the okra does shrink down quite a bit and it’s addictive. I almost ate the whole pan by myself. Lucky for Isaac, I was able to save him a few pieces. Literally it was jut a few. Oops!
I have to say, I think that this is my favorite way to eat okra!
And if me saying it’s my favorite doesn’t convince you to try…