Thinking about roasting okra ...

[Robin Garr]

Roasted okra sounds really good. Have any of you ever tried it?
http://cooking.nytimes.com/recipes/1013 ... asted-okra

[Jenise]

Never.

No loogies?

[Robin Garr]

Never.

No loogies?

As I told Jim Mehl on the Facebook version of this thread last night, saying that okra is gooey is like saying that potatoes are crunchy. Only if you don't cook them.

[Robin Garr]

Here's the finished product. Crisp and delicious. I cut the okra into 1-inch chunks, discarding the tips. Tossed them in olive oil with salt, papper and some harissa and chopped garlic, then spread on a nonstick sheet and roasted at 450, tossing occasionally, for about 25 minutes.

roast-okra.jpg

Never thought of roasting, but they look so delicious I'm going to!

You may have inspired me. The okra looks so gorgeous in the market here, but I never had much appreciated for it when cooked.

I can't believe I didn't reply to this.

Okra, ends cut off, sprayed with olive oil and salted and roasted at 400 -- comes out like french fries but MUCH tastier.

Love Love Love it.

You may have inspired me. The okra looks so gorgeous in the market here, but I never had much appreciated for it when cooked.

And I did buy okra (or rather my wife did), and have been roasting them these past few weeks. Delicious.

(Although not sure a comparison/stand-in with french fries would have come to mind)

You may have inspired me. The okra looks so gorgeous in the market here, but I never had much appreciated for it when cooked.

And I did buy okra (or rather my wife did), and have been roasting them these past few weeks. Delicious.

(Although not sure a comparison/stand-in with french fries would have come to mind)

I probably used more salt than you!