Author Notes
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
Test Kitchen Notes
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
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Ingredients
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1 pound
fresh okra, rinsed and dried thoroughly
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1/2 teaspoon
salt
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1/4 teaspoon
freshly ground black pepper
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1/2 teaspoon
red pepper flakes (or 1 full teaspoon for the bold)
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1/4 cup
olive oil
Directions
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Preheat the oven to 400° F.
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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.
Southern storyteller, freelance photographer, and recipe developer. Author of the Southern memoir-style food blog, For the Love of the South. Bringing Southern memories to the table.
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