Roasted Okra

As a Louisianian, I’ve shamed my people by never really getting into okra. However, I recently had oven roasted okra at a local restaurant and was HOOKED. Via Eating Bird Food.

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  • 1 pound okra, rinsed and dried
  • ½ tablespoon olive oil
  • 2 teaspoons fresh thyme
  • ¼ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ground pepper, to taste
  • pinch of cayenne pepper (optional)

Instructions

  1. Preheat oven to 450°.
  2. Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
  3. Place okra in a large bowl. Add oil and spices and stir to coat the okra halves.
  4. Place okra on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You’ll know the okra is ready when it’s lightly browned and tender.
  5. Serve hot – they tend to lose the crispy texture as they cool.
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