As promised, here is one last summer recipe – roasted okra. That’s about all we’re growing here in our organic garden that we can make a substantial side dish out of at this point in the season. Not to feel hopeless after all our South Florida weather events this past month, we are about ready for some serious fall planting over the next several weeks!
Meanwhile, we will enjoy our long-producing okra, which just loves our lingering summer heat. Having discovered the method of roasting it a few years back, it is a go-to recipe when a fast, fail-safe and delicious way to use it is needed. This is such a no-fuss method; we don’t even bother to trim it up after the stems are removed. That way we can eat it as finger food if we like, just pick it up by the end and bite into this savory treat (and discard the tops). Another nice thing about roasting okra is that it’s much quicker than roasting other veggies; in 12 minutes or so it’s done. Be careful when you take it out of the oven – it’s such a great snack that chances are your family will devour it before your meal is served – no kidding!
It’s a quick, easy and delicious side dish – hope you will try it!
Preheat oven to 400 F.
Wash and drain okra. Trim off any remaining stems leaving the okra whole and the two ends of the pod intact.
If okra is still damp, dry it. Toss the okra in the olive oil, salt and pepper. Lay the pods out on a rimmed baking sheet.
Roast okra in the preheated oven for 12 to 15 minutes, until tender and starting to brown. Halfway through the cooking process, flip the pods over and redistribute them front to back in the pan for even cooking.
Cool on paper towels and enjoy!
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