Name: Roasted Okra
Total time: 45 min
Ingredients: 1 pound fresh okra , caps trimmed and halved lengthwise; 2 teaspoons vegetable oil; ½ teaspoon table salt

Why This Recipe Works

For tender and well-browned okra with lightly crisp edges, we split similar-size pods lengthwise and tossed them with oil and salt. We arranged the pods cut sides down on a rimmed baking sheet and covered them with foil so that the thicker parts could steam and turn tender before the thin tips withered and scorched. Finally, we uncovered the okra to allow their cut sides, which rested flush against the baking sheet, to brown and crisp lightly.

Want more? Read the whole story

Before You Begin

Don't use frozen okra in this recipe. For even cooking and browning, select okra pods that have approximately the same diameter. If you use a dark baking sheet, the browning time after removing the foil will be on the shorter end of the range. If desired, serve with Spicy Red Pepper Mayonnaise by spreading the mixture onto a serving platter and arranging the okra on top. Alternatively, squeeze lemon or lime juice onto the roasted okra and/or sprinkle it with your favorite spice blend.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees.

Toss okra with oil and salt in bowl until well combined. Arrange okra, cut sides down, in single layer on rimmed baking sheet. Cover tightly with aluminum foil and roast until okra is bright green, 12 to 15 minutes (cut sides of a few pieces may be beginning to brown). Remove foil and roast until cut sides are well browned, 7 to 12 minutes.

Let okra rest on sheet for 5 minutes. Serve.