Cutting the okra in half lengthwise and roasting it eradicates the “slimy” texture that most people associate with okra. Also, try buying okra no longer than the length of your pinky. The smaller ones are delicate and tend to be more flavorful.
Cutting the okra in half lengthwise and roasting it eradicates the “slimy” texture that most people associate with okra. Also, try buying okra no longer than the length of your pinky. The smaller ones are delicate and tend to be more flavorful.—amber wilson | for the love of the south
Food52 Review: WHO: Amber is the author of For the Love of the South and is a member of The52.
WHAT: A side dish to make you rethink the controversial vegetable.
HOW: Toss okra with salt and pepper, olive oil, and red pepper flakes, then roast. And just like that, your vegetable side has been handled.
WHY WE LOVE IT: If you've ever avoided okra because it's "slimy," you'll take it all back once you try this dish. Roasted, okra becomes crisp, full of flavor, and completely addictive. —The Editors
Serves: 4 as a side
pound fresh okra, rinsed and dried thoroughly
teaspoon freshly ground black pepper
teaspoon red pepper flakes (or 1 full teaspoon for the bold)
cup olive oil
- Preheat the oven to 400° F.
- Trim the rough tops and skinny bottom tips off of the okra pods, and cut the okra in half lengthwise. In a large bowl, toss the okra, salt, pepper, red pepper flakes, and olive oil together until well combined. On a rimmed baking sheet, spread the okra in a single layer and roast in the oven for about 15 to 20 minutes, or until brown. Serve immediately.
- This recipe is a Wildcard Contest Winner!
- This recipe is a Community Pick!