This week we were fortunate to get a large bag of freshly picked okra from our neighbor. Of course, with some I made seafood gumbo. But instead of making a couple of my “go-to” recipes, with the rest, I wanted to try something new. With the larger, but still tender pods, I decided to roast them. It’s such an easy and delicious way to prepare okra, and no slime. I’ll let you know the ingredients and about how much I used, you decide the amounts that you like.
Roasted Okra
Ingredients
- 1-2 lbs fresh okra
- 1-2 TBSP Dijon mustard
- 1-2 TBSP extra virgin olive oil
- Cajun seasoning and / or all purpose seasoning
- 1-2 tsp ganulated garlic powder
Instructions
- Heat oven to 425.
- Cut tops off okra. If they’re small, leave them whole. If they’re large, cut them in 1 1/2” pieces. Place in a bowl.
- Place the rest of the ingredients on the okra. Toss well.
- Place okra on a greased baking sheet.
- Roast of 30-40 minutes until ended and there’s slightly brown edges.