Up until last night I had never tried okra before. As a Canadian, we don’t tend to get it up here very often because it is not a crop that can be grown easily in colder climates. But when I saw it on sale at a local shop, I had to grab a pound and give it a try. It’s supposed to be high in fiber and vitamin C, and I’m always looking for fun new foods to add into the mix.
I decided to try roasting it in the oven (my favourite way to cook veggies) and I loved it! As long as you make sure they were all completed roasted, you don’t seem to get any of the sliminess that is often associated with okra.
What you’ll need:
1 lb Okra
2 tbsp Olive Oil
Salt and Pepper to taste
Fresh Thyme Leaves (optional)
Preheat the oven to 450°F. Rinse the okra, and drain on a kitchen towel, making sure it is all dry.
Lift the okra from the bowl and place on a parchment paper-lined sheet pan in one layer. Roast in the oven for 15 minutes, shaking the pan every five minutes.
The okra should be lightly browned and tender when it is done. Remove from the pan and toss with fresh thyme and freshly ground pepper. Transfer to a platter and serve hot.
Adapted from The New York Times.
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