As a kid in central New York, my experience with okra didn't go much beyond the occasional sliver I may have gotten in a stew or soup at a restaurant.
A few years ago, as I walked through the Downtown Raleigh Farmers' Market with a former colleague, I asked her what she was doing with the bag of okra that she'd just purchased. Roast it, she told me.
I already was a frequent roaster of veggies - from carrots and asparagus to broccoli and green beans. So I bought a bag of okra and gave it a shot. My older daughter - then about 4 - gobbled it up and still does. I'm always surprised when there are leftovers.
Okra will be appearing at local farmers' markets soon, if it isn't there already. Here's how I roast okra.
One pound of okra, stems trimmed. (I keep the caps on, but just trim the stem a bit if it's long).
Salt and pepper to taste (I am pretty light when it comes to seasonings)
Wash and pat dry the okra. Sprinkle the olive oil, salt and pepper on the okra and mix it up. Bake in a 450 degree oven for about 15 minutes on a cookie sheet. I sometimes add a sprinkle of thyme or mix in some grape or cherry tomatoes to the pan for extra flavor.
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