Growing up, I never ate okra. Sure, it was served fried at most any southern restaurant. But for some reason, I never ordered it. I was always super picky, and come to think of it, I still have plenty of food quirks.
I don’t like the taste of cereal and can’t even stand the smell of fruit loops. And just the mention of the word mayonnaise makes me cringe. (My sister and brother know why!) At restaurants, I grill the waitress to make sure my order is sans mayo. Some ask if I’m allergic to it, and I say yes. That way, they realize the criticality of the request. And really, I’m not fibbing; I’m truly mentally allergic to the substance.
So despite my lack of taste for okra, when I got a fresh bag of it from my mom, I figured now was the time to try it–my way, not fried in batter.
Easy Roasted Okra
Rather than waste time and space by listing out the ingredients, of which there are three, I’m diving right into this easy recipe.
1. Simply preheat your oven to 425 degrees, line a baking sheet with aluminum foil and grease lightly with olive oil.
2. Arrange okra on pan, drizzle lightly with olive oil and sprinkle with Nature’s Seasoning. If you don’t happen to have it in stock, simply use salt and pepper.
3. Turn okra over and sprinkle again, then pop in the oven.
4. Roast for 5 to 6 minutes, then flip okra and roast for 5 to 6 more.
I thought they actually had a really good, fresh flavor.