Come on in, the okra’s fine


I decided to tackle our okra first thing this week — I wasn’t sure how long it would keep and was dang curious about what it tasted like.

It seems like most recipes that call for okra are for soups and stews, which I didn’t feel would allow us to really experience its full IMG_5856flavor. Ditto with frying it. (Plus I don’t really fry stuff.) But this recipe for Roasted Okra seemed to fit the bill and was simple to boot — even simpler when I used my Trader Joe’s olive oil spray instead of drizzling olive oil over the okra pieces.

The roasted okra was a tad slimy, but not to distraction, and had an interesting flavor. We easily finished off the entire dish with grilled pork chops and patty pan squash sliced thin and fried in butter. (OK, so I do fry some things.)


4 thoughts on “Come on in, the okra’s fine

  1. I don’t generally eat or make deep-fried anything, but fried okra is delish! I’m no good at deep frying since I never do it, so I usually eat it at a restaurant. Cracker Barrel does a decent version. It’s hard to find outside of the South.

  2. I can’t remember for sure but I think that I microwaved the okra for a minute or two to get some of the slime out before roasting it. We haven’t received any yet this year.

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