From
All-America Selections




Roasted Okra and Tomatoes

Solve the okra slime problem by roasting! The final product takes on the crisp texture of potato chips. A perfect summer snack!



Servings 6 servings

Ingredients
1/2 lb. Candle Fire okra pods harvest at 2-4" long
4 tbsp olive oil
2 tbsp Garam Masala
1 pint Candyland Red tomatoes

Instructions
Preheat oven to 425 °F.
Slice okra pods in half lengthwise. Toss with 2 tbs olive oil and 1 tbs garam masala. Season with salt and pepper and spread in a single layer on a baking sheet. Place in oven.
When okra has roasted for 5 minutes, scatter tomatoes on sheet pan and cook for 7-10 minutes longer until okra is crisp.
Change up the spices substituting the Indian Garam Masala blend with garlic powder or chili powder.

Enjoy!

Video: 2:46
Cooking from the Garden: Roasted Candle Fire Okra with Candyland Currant Tomatoes.



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Bibliography

"Roasted Okra and Tomatoes using AAS Winners." All-America Selections. all-americaselections.org/roasted-okra/. Accessed 30 July 2020.

Published 30 July 2020 KJ. Last update 9 Nov. 2020
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