Cut in half lengthwise, the toasted, shriveled seeds and crispy browned edges crunch in your mouth. The flavors are layered, simplistic and symphonic. Roasting brings out the okra’s peppery taste while the crunch of kosher salt and the subtle flavor of olive oil add more delicate flavors.
Rinse and dry okra. If it’s not completely dry, the olive oil and salt won’t stick.
Chop off the top and then slice the okra lengthwise. Slicing the okra allows the inside seeds to become crisp. It also removes even the smallest hint of sliminess that many find unpalatable about okra.
Drizzle with olive oil and sprinkle with salt, and mix together so the okra glistens with olive oil on all sides and the salt is evenly distributed.
Broil on both sides until equally crispy and browned, about 5 minutes per side. Every oven is different, so keep an eye on them to make sure they don’t burn.
Adjust the amount as needed. These are so good that you may find that 1 pound isn’t enough!
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I will never fry okra again! This simple way to fix okra is my family’s new favorite and will be a great way to use all the okra from my garden. Thanks so much for sharing!!!
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