Thursday, December 15, 2011

Roasted Okra


Need a green veggie to round out your meal but lack even the energy to rinse and spin dry a bowl of greens. Try this: 

Toss okra (untrimmed and unwashed unless very gritty or sandy) with a decent amount of olive oil and salt, cumin powder and cayenne pepper to taste. You'll need to add more salt than seems logical as the okra pods crave quite a bit to both enhance their flavor and remove the moisture some find unappetizing, i.e. the vegetable's characteristic sliminess.

Roast in a single layer on a large baking sheet for 20 minutes at 450 degrees, shaking the pan once or twice only during the cooking.

Good as a side dish with anything or also at room temperature on an antipasto platter.

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