And while I realize that this veggie can be a little polarizing for folks, I just love it.
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#Roasted okra free#
Feel free to make the recipe as it’s written (serve it to friends to try to win them over to this beautiful vegetable), switch up the other veggies for some of your favorites, or just leave out everything but the roasted okra, which is all that really matters anyway. Now you know just about all you need to perfectly roast okra, but to justify including an actual recipe, I’ve thrown in a few more veggies and spices, as well as specific instructions for anyone new to roasting. A few of them turn out completely gooey, and a few turn out a little crunchy, charred, and chewy, but all of them are perfect in their own way. Just remember to enjoy it right out of the oven if you’re not a slime-fanatic they will get slimier as they cool, especially if they’re covered. I like a variety of different okra textures, so I usually roast them scattered around, some down and some up (as pictured). The little detail of flipping them really makes a huge difference in the final product, and while either is very tasty, different people will prefer a different result. But if you want to reduce the amount of slime, you’ll roast them cut-side-up. If you just can’t get enough slime, you’ll roast them cut-side-down. When making roasted okra, you first need to decide how slimy you want it to be, and then you simply flip them in a certain direction, depending on your preference, and roast them at 475☏.
#Roasted okra how to#
How to make roasted okra either not at all slimy or very slimy
If you’re someone who likes saucy noodles and over easy fried eggs, but not okra, then I’m here to try to change your mind with one really small suggestion. But I think most people are probably somewhere in the middle, enjoying some degree of sliminess in their food, but shutting down when it gets out of hand. If you’re someone who hates all of the foods listed above, then maybe okra’s just not for you. Indeed, ever-present in lots of delicious favorites, so-called “slime” can be wonderful.īut I’ll admit, everyone prefers a different degree of sliminess. Some claim it’s “slimy,” although I suspect that those who turn up their nose at okra might also happily eat raw oysters on the half shell, grilled eggplant, or at least kiwifruit or honeydew melon. Okra is a very polarizing food, and it’s hard to start a roasted okra blog post about it by saying anything else.
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