Spiced Roasted Okra
Break away from boiling! Even my mom admits that this traditional cooking method for vegetables often results in loss of flavor, as well as loss of nutrients. I love to take the vegetables we’ve traditionally boiled, such as okra, Brussels sprouts, and asparagus, and roast them in the oven at 400 degrees for 30 minutes or less to bring out their natural sweetness. The resulting tender, tasty bites are kid- and mom-approved! My three-year-old nephew, John Michael, loves these fresh roasted okra spears with a little dipping sauce.
1 pound fresh okra (or frozen and thawed) (about 40 pods)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
1/8 teaspoon smoked paprika
1/8 teaspoon cracked black pepper
Pinch of cinnamon
Pinch of cayenne pepper
1 tablespoon extra-virgin olive oil
Yogurt Aioli, for serving (see recipe on page 285 in New Southern Table)
Preheat the oven to 400 degrees F.
Trim off the okra stems, and then transfer the okra to a baking sheet.
In a small bowl mix together the garlic powder, onion powder, cumin, salt, paprika,
black pepper, cinnamon, and cayenne. Sprinkle the spice mixture over the okra, and drizzle with the olive oil. Toss on the baking sheet to ensure the pods are well coated.
Bake for 20 to 25 minutes, until tender and light brown, tossing halfway through the baking time. Serve immediately with the Yogurt Aioli.
Makes 4 servings.
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