Since Okra has been in season and in abundance at our farmer’s market, we’ve been eating it almost every week lately. And this way of making it is so easy and delicious (and NOT slimy – which I know you’ll appreciate if you’re like me and hate slimy okra) that this is how we’ve prepared it every single time. Why mess with what works?
Roasted Okra and Onions
- Preheat the oven to 375 degrees Fahrenheit.
- Wash and dry your okra.
- Cut off the stem ends of the okra and discard, then slice into 1/2-3/4 inch thick rounds.
- Cut up an onion or two, into chunks or slices – whatever you prefer.
- Toss everything in a glass baking dish with a couple tablespoons of extra-virgin olive oil.
- Generously sprinkle with sea salt. (Though if you’re not sure about the amount, err on the side of less – you can always add more, but you can’t take it away if you put in too much.)
- Roast for about 20-30 minutes, stirring once or twice in the middle of that time.
How long you cook it really depends on how “done” you like your onions. I like mine really soft so I tend to roast it all longer. The okra is done first but won’t get gross with a bit more cooking, so don’t worry about it.
I think it would be really good with cumin in it too… I love cumin with onions. I just haven’t tried it yet because the EVOO + sea salt combo is so good and goes with everything I want to serve this with.
We’ve eaten this as a side for pot roast, as a side for chicken thighs, and on its own. It’s a really versatile dish and even people who are skeptical about okra will end up loving it like this.