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As summer approaches, we can’t help but think of fresh veggies and interesting (yet easy…who wants to spend all day in the kitchen!) ways to prepare them. Okra is one of our favorites at the moment.

Now, southern tradition dictates that the okra either be chopped, battered and fried, or stewed into slimy, gooey, over-cooked spears. Both of these options fall short of the main goal in eating your veggies in the first place…a typical southern folly…by taking something quite good-for-you and creating a southern-fried treat or zapping every last nutrient out in the cooking, and cooking, and cooking. (granted…stewed okra, corn and tomatoes is worth every last bite!)

So what’s a belle to do with her okra to get the most out of the nutrients and summer-fresh flavor?? Our quick and easy answer…roast it!

Starting with fresh, tender pods, rinse thoroughly and dry.

Next, make length-wise cuts…either right down the middle or, if you want them a bit more “crispy”, slice each spear into 3 or more thin “chips”. Place in a bowl (or ziploc bag) and drizzle with your favorite (best quality you have available) olive oil and sprinkle with kosher salt. Turn them all out onto a cookie sheet, spreading them out, cut-side-down, making sure to get them in a single layer


Place in a 400 degree oven, and watch the masterpiece come to life! 15-20 minutes should do it, but you can be the judge. A nice, browned, slightly crisped edge is what we like to see…

Be sure to get your share early…these babies will disappear in a snap!