Martha Rose Shulman's Roasted Okra

5.0(1061)

My friend Marian Schwartz gave me the idea to roast okra. It’s an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won’t be gooey.

by Martha Rose Shulman·published 2011-09-13

Open original recipe

Easy, Quick, Side Dish

Servings

Serves four

Total time

15 min

Calories / serving

99 kcal

Ingredients (5)

serves

1 pound okraokra
Salt to tastesalt
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
Fresh thyme leaves to taste optionalthyme
Freshly ground pepperpepper

Instructions (3 steps)

01Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
02Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don’t want it to brown as much, set the oven at 400 degrees.
03Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Pantry check

Data quality

servings.value✓

times.totalMinutes✓

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description✓

image (URL only)✓

Rich recipe — supports nutrition-aware planning.