Roasted okra from The Gift of Southern Cooking: Recipes and Revelations from Two Great Southern Cooks by Edna Lewis and Scott Peacock

  • mint
  • okra

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • verlaj54 on August 19, 2021

    Very good. Agree that the okra I used was not tender after 10 minutes; maybe really small okra would be. Next time, I would probably use the CI method (cut side down, tightly covered with foil, roast at 425F 12-15 minutes) first with only the okra, then add the onions and garlic and roast 12-15 minutes more at somewhere between 375 and 425F.

  • billcranecos on August 15, 2020

    Good flavor profile, but the okra did not get tender in the brief cooking time. If I were to repeat, I might give the okra a head start in a hot skillet with some oil.

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