Living Harvest Gardens
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Blistered Roasted Whole Okra

Whole pods tossed with oil and salt and roasted hot until blistered and tender, with none of the slime.

  • Serves4
  • Prep10 min
  • Cook20 min
  • LevelEasy
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Ingredients

  • 1 lb fresh whole okra pods, stems left on
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 lemon, cut into wedges

Method

  1. Heat the oven to 450°F (230°C) and set a sheet pan inside to get hot.
  2. Pat the whole pods completely dry, then toss them with the oil, salt, pepper, and paprika.
  3. Spread the pods in a single layer on the hot pan so they are not crowded.
  4. Roast 18 to 20 minutes, shaking the pan once, until blistered and browned in spots.
  5. Squeeze lemon over the top and serve right away.

Notes

Roasting the pods whole and dry, rather than cutting them, keeps them from turning slick, since the slippery liquid only comes out where okra is sliced. Jing Orange stays tender even at a larger roasting size, so it is forgiving if a few pods grew past picking day.

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