Okra is a tricky vegetable. Lovely in gumbo and soups, and pickled okra makes great finger food. But they release a sticky substance when chopped and cooked which, though a wonderful thickening agent in some dishes, is not always appetizing. And yet, my husband loves them, so I struggle to find ways to prepare them that minimizes this. They are beautifully abundant in the markets right now: verdant green pods, ribbed and pretty, calling out to be picked, challenging me to conquer them. And then, an aha! moment: I roast so many other veggies, why not roast okra?
Roasted Charmoula Okra
I love roasting vegetables. It’s a ridiculously easy method that yields amazing results: the dry, high heat caramelizes most veggies, root or otherwise, making them immensely eatable and delicious. And the technique couldn’t be more straight-forward: turn up your oven, prep your veggie, toss with oil/herbs/seasoning, throw on a baking sheet and roast away. I applied said technique here and was thrilled by the results–the okra was tender, but not mushy or gooey, and had a nice crispy char from the oven. Tossed with charmoula, a wonderful spice mix I picked up at the market in Napa, they were salty, spicy, and flavorful. Victory! And hubby was delighted, too.
Here’s how you do it: preheat your oven to 450 degrees. Rinse the okra, drain them, and dry well with a clean dish towel.
Cut off the stem end of each pod and place in a large bowl. Drizzle with olive oil and kosher salt. Sprinkle with fresh thyme leaves if you like, or any other fresh herb you have handy.
Lay the okra out on a parchment lined baking sheet in a single layer; reserve the bowl for later. Place the baking sheet in the oven and roast for 15 minutes. Shake the pan at least once midway.
Charmoula is a Moroccan blend of seasoning (chile, cumin, caraway, garlic, onion, and turmeric) which adds special character to the okra, but feel free to try other spice blends you may have on hand. Garam masala or Chinese five spice powder would work as well, or mix up any combination of spices that you like…be creative!
Remove the okra from the oven–they should be nicely charred. Add them back to the bowl and sprinkle with the charmoula, or other spice mixture.
Toss well and sprinkle with a final flourish of Maldon salt or fleur de sel. Serve hot.
Serves 4, as a Side:
1 pound okra
2 tablespoons extra virgin olive oil
kosher salt to taste
fresh thyme leaves
2 teaspoons charmoula, or spice blend
Maldon salt or fleur de sel