Saturday, October 11, 2008

Roasted Okra & Sweet Potatoes

Posted by Erin Wilburn / no comments » / csa


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!

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Roasted Okra and Sweet Potatoes

Ingredients:

okra
sweet potatoes
extra virgin olive oil
salt
pepper
any other seasonings you want

Directions:

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.

Posted by Erin Wilburn on October 11, 2008
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