Posted By Kimberly Turner on Oct 31, 2013 in American Food Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Ethnic Foods, Featured, Fruit & Vegetables, How To Cook, Side Dishes, Southern Food Recipes, Vegan, Vegetarian, Veggies | 0 comments

Roasted Okra? Yup, that’s what I said…

In this recipe, I’m using a fantastically handy roasting tray from Mutt Shop Products.

It’s actually a Jalapeño Pepper Roasting Tray, but it is also versatile enough to handle such things as other small peppers, okra, carrots, even artichokes with longer stems.

I had deduced that 2 okra will fit into each roasting tray hole, so I am able to use up to 30 okra. That’s plenty for a side dish for 3 – 4 people with hearty helpings.

This method of roasting the okra keeps it from being excessively slimy, what most people complain about with eating this vegetable, especially in “wet dishes” like soups & stews – a shame, really, because okra is so tasty!

How to Roast Okra in a Roasting Tray:

Type: Side Dish Recipe

Serve with: roasted chicken, beef or pork
Prep Time: 7 min
Roast Time: 8 – 12 min
Yields: 3 – 4 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

30 okra pods
2 tbsp olive oil
8 – 10 peppercorns – freshly cracked/gound; I used black Kampot Peppercorns
sea salt – to taste – I used Drogheria Red Hawaiian Sea Salt

Instructions:

Preheat oven to 425 degrees F.
In a large mixing bowl, toss fresh, washed okra with olive oil, freshly cracked or ground pepper & sea salt.
Placing the roasting tray on a baking sheet, fill the individual holes with 2 okra each – depending upon the size of okra you are using. * Tip: Arrange them so that all the okra are standing straight up.
Roast in oven on 425 degrees F for 8 – 12 min or until fork/knife tender.