“I only like okra if it’s fried.” A statement I know well, mainly because it happens to have been uttered from the lips of this really good-looking guy I’m married to.
It was uttered at the farmer’s market, every time we opened the fridge door and saw the bag of okra, and during the process of cooking these little cuties.
“I only like okra if it’s fried” then turned into something like, “Mmmmfphchompslurpmmmmmm.” (in case you couldn’t tell that was joyful eating of the okra. I may need to work on my onomatopoeia…)
But really, who DOESN’T love fried okra? I mean, it’s delicious, salty, crunchy and it’s FRIED. But if you’re trying to be healthier (or maybe you just don’t want to clean up the post-fry mess) then you guys need to trust me that THIS is the way to go. You get the salty, some of the crunch (needs to be eaten HOT HOT HOT for that though) and all of the flavor with almost zero effort. That sounds like winning to me!
This deliciousness has been consumed in our house no less than 4 times as of late, and I don’t see it stopping until the state of Arkansas runs out of okra. So there’s that. And then there’s the fact that some things just need to be tried and proven winners!
Y’all enjoy – enjoy your weekend, your family and friends, and a good hearty portion of this oven-roasted okra!
- 1 pound fresh okra pods, washed and trimmed of the very top and very bottom
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- Preheat oven to 425.
- In a bowl toss together the trimmed okra and olive oil.
- Place the okra on a baking sheet and sprinkle evenly with the salt, pepper and paprika.
- Roast at 425 for 15-20 minutes, shaking the pan every 5 minutes, until the okra develops some caramelization.
- Serve hot.
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