Sunday, July 28, 2013

Roasted Cajun Okra

Okra is usually one of those veggies you love or hate. I have been guilty of being in the second category -- until recently.

If it is the goo-i-ness which keeps you from enjoying these fiber-and-nutrient rich little guys, try something new which takes that slime away (smile).

Okra is quite tasty when grilled or roasted. In fact, we have used Italian seasonings, Cajun seasonings, Mexican-style seasonings, and even plain old salt and pepper. It's all good.


Extra Virgin Olive Oil
Cajun Seasoning blend
Raw Okra


Slice caps and tails off Okra (to allow steam to escape).

Slice larger pieces in half lengthwise.

Place in baggie. Drizzle oil.

Add whatever seasonings your family prefers. Vary this occasionally to match whatever else is on the menu that night.

Place on cookie sheet which has been lined with parchment paper.

Bake at 400F degrees, approximately 30 minutes, longer if crunchy texture is desired.

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