Saturday, October 11, 2008

Roasted Okra & Sweet Potatoes

After getting okra AGAIN in my CSA, I did yet another google search on ways to cook it. I found a SUPER simple recipe that turned out great. I can’t believe I never tried roasting it before! All I did was cube up some sweet potato, wash & dry the okra. I didn’t chop off the heads or tails of okra, I just tossed them all in a bowl, drizzled on some EVOO (I hate that I sound like Rachel Ray, but it’s just easier than typing it all out), sprinkled on salt, pepper, & Toronto seasoning. I decided to use the Toronto seasoning because The Boy LOOOOOVES it, and I knew I had to make the okra appeal to him, since it’s definitely not his favorite. When it came time to eat it I just picked it up by the head of the pod & bit into it. I might get it eaten in one bite, or it might make two. I didn’t eat the head. The small & medium ones tasted great, but the larger ones probably should of roasted longer. I am DEFINITELY doing it again next time I get okra, whether it’s this season or next!


Roasted Okra and Sweet Potatoes


sweet potatoes
extra virgin olive oil
any other seasonings you want


Preheat the oven to 375.

Wash and chop the sweet potato into cubes. Wash okra. Combine in bowl & drizzle with enough EVOO to coat. Season. Spread onto a cookie sheet lined with foil & sprayed with non-stick spray. Roast until vegetables are soft. I think around 20 minutes more or less.

I served it with chicken cooked on the George Foreman that had been seasoned in the same seasoning. Oh, and the little white things are turnips. I received one in the share, so I just threw it in there, but I didn't like it so much.

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