Sunday, January 25, 2015

Roasted Whole Okra 烤秋葵/羊角豆

Why have I not tried roasting okra earlier? Besides stir-frying okra (which I seldom do), I usually either steam them e.g. Steamed Okra with Gochujang Sauce or cook them in stews e.g. Squash and Okra Stew. Not only does roasting imparts a smoky flavor to okra, this quick and easy recipe also cuts down the slime in okra when they are roasted whole.




Roasted Whole Okra 烤秋葵/羊角豆
Ingredients:
12-15 fresh whole okra, lightly rinse them whole and pat dry
Pinches of sea salt, ground cumin, and red pepper (cayenne or paprika works), to season

Directions: Preheat oven to 400F. Spread the okra, without crowding them, on a wide-area tray. Season with cumin, red pepper and sea salt. Drizzle olive oil/canola oil over the okra. Roast/bake in oven for about 20 minutes.






Enjoy as a side-dish or healthy snack.


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