Here’s another recipe I did for The Honest Company.
If you think okra is too slimy for you or if you think your kids would never go for that texture, just hold that thought until after you’ve tried this recipe. The thing is, when you cut okra, it activates that gooey, slimy texture, but when you don’t cut it, when you roast it whole you get to taste the sweet, delicious veg without getting slimed! Plus, you’ll have a new way to enjoy this great veg that too often get’s the cold shoulder.
Give this a whirl; let me know what you think.
Oven Roasted Okra
4 cups organic okra
1 tablespoon cold pressed olive oil
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon coriander
Pre-heat oven to 400 degrees.
Wash okra and towel dry.
Lay okra out onto a sheet pan in a single layer, drizzle with olive oil and sprinkle with seasonings. Try to evenly distribute the seasonings across all pieces of okra. If you’re having trouble, just gently toss the okra around with your hands and redistribute in a single layer on your sheet pan.
Pop them in the oven for 12 minutes.
Turn the oven to broil and let cook 2 additional minutes until the okra is just turning brown on the surface.
Remove and eat immediately…use your hands, it’s more fun.
*gluten-free, soy-free, dairy-free, nut-free, vegan, vegetarian