Roasted Okra


Adapted from

If you think you don't like okra or have only ever eaten it fried, you've got to try this easy (slime-free) preparation.  Roasting okra brings out nutty, sweet notes, and the diced jalapeño adds a bit of heat.  If you don't like things very spicy, you can half the jalapeño or omit all together. 

Serves 6 as a side dish. 

1 1/2 pounds okra (pick small, unblemished pods), cut length-wise into quarters
1/2 teaspoon garlic salt
1/4 teaspoon salt
2 - 3 tablespoons extra virgin olive oil
jalapeño, seeds removed and diced 
Freshly grated black pepper to taste 

optional garnish: chopped cilantro and fresh lime juice.

Pre-heat oven to 400° F.

Line a rimmed cookie sheet (a.k.a. a half sheet pan) with parchment paper. Toss okra with remaining ingredients and put on cookie sheet in a single layer. Bake, stirring every 10 to 15 minutes, until soft and slightly crispy, approximately  30 to 40 minutes. 

Serve hot with optional garnish.