SERVES: 4 to 6
TOTAL TIME: 35 minutes
WHY THIS RECIPE WORKS This easy high-heat roasting technique is a simple, delicious way to bring out the best qualities of whole okra pods. The very hot oven, with its dry environment, keeps the okra from becoming too gelatinous. In fact, the hotter the oven, the better. A 500-degree oven produced okra with pleasant texture inside and a beautifully browned outside. To speed things along, we preheated the baking sheet on the lowest rack. We took our first seasoning combination in a Mediterranean direction, tossing the okra with cracked fennel and dried oregano, along with a fair amount of oil, which gave us a good sear on the okra and helped the spices to toast and bloom. Sesame and cumin proved to be another delicious combination, as was a smoky paprika and cayenne mix. All that the okra needed was a squeeze of citrus to add brightness, and we had a simple, delicious dish that had okra skeptics asking for seconds. Do not substitute frozen okra here.
INGREDIENTS:
- 1½ pounds okra, stemmed
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons dried oregano
- 2 teaspoons fennel seeds, cracked
- Salt and pepper
- Lemon wedges
INSTRUCTIONS:
- Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
- Toss okra with oil, oregano, fennel, and ¼ teaspoon salt in bowl.
- Working quickly, carefully transfer okra to hot baking sheet and spread into single layer.
- Roast until okra is crisp-tender and well browned on most sides, 20 to 25 minutes, stirring occasionally to ensure even browning.
- Season with salt and pepper to taste.
- Serve with lemon wedges.
VARIATIONS:
ROASTED OKRA WITH SESAME AND CUMIN
- Substitute 1 tablespoon sesame seeds for oregano
- Substitute 2 teaspoons cracked cumin seeds for fennel seeds
- Substitute lime wedges for lemon
- Toss cooked okra with 1 teaspoon toasted sesame oil after roasting in step 4.
ROASTED OKRA WITH SMOKED PAPRIKA AND CAYENNE
- Substitute 1 tablespoon smoked paprika for oregano
- Substitute ⅛ teaspoon cayenne pepper for fennel seeds.
