There are so many choices of what to prepare with okra that is available and in season at the farmers market this summer. I’ve shared many of my favorite southern specialties using it in the past like seafood and okra gumbo, smothered okra and tomatoes, and shrimp and okra stew.
I decided to keep it simple this weekend and oven roast it to accompany some grilled chicken that my husband was preparing. I love the idea of tossing the okra with a little olive oil and making a spice mixture of coriander, cumin and smoked paprika. If you do not have any good Spanish smoked paprika, splurge and treat yourself. It enhances whatever you may be cooking with a deep smoky flavor. Use it sparingly however because it can overwhelm delicate foods and flavors.
Some recipes call for roasting them whole. If you have small, tender, young okra, that will work. If the okra you have selected is larger, and perhaps a little tough, you may want to cut it in half so that it will become toasty and browned with a little crunch. I do not recommend using frozen. It is hard to get it dry enough to obtain a satisfying crunch. I mix these seasoned oven roasted okra into salads or serve them as an appetizer or as a side. I find them addictive and love to munch on them as a snack. Healthy happy snacking!
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