Alabama NewsCenter — Recipe: Crispy Roasted Okra with Creamy Lemon Dressing

By Stacey Little
Southern Bite

OK, I’ll admit it. I love okra. And while I realize that this veggie can be a little polarizing for folks, I just love it. Whether it’s fried like a hash, or more like individual pieces of fried deliciousness, it’s just so tasty to me. I like it in things like Okra and Tomatoes or my Okra and Green Tomato Fritters. Heck, I’ll even eat it boiled. I especially love a few pods thrown into a big pot of peas or beans. And don’t get me started on the deep-fried pickled okra in my cookbook. Seriously. But can you believe that until a few weeks ago I’d never had it roasted?

Now, I’m a big proponent of roasting vegetables. I think it brings out some great flavor. The caramelized bits that are the result of high-heat roasting are my favorite. I’d just never thought to roast okra.

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