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Roasted Okra

by 

From Poppy Tooker's cookbook, Louisiana Eats! Read our review.

Yield: 6–8 servings

Ingredients:

2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 lbs. okra, the smaller, the better (if using larger pods, cut into 1-inch lengths) 
salt, to taste
cayenne pepper or cumin, to taste (if desired)

Method:
  1. Preheat the oven to 450° F. Lightly grease a baking pan.
  2. Combine olive oil with balsamic vinegar in a large bowl. Add the okra to the bowl and toss until lightly coated.
  3. Arrange in a single layer on the baking pan. Lightly sprinkle with salt and cayenne or cumin if desired.
  4. Roast, stirring or shaking the pan every 5 minutes for 10-15 minutes or until the okra is lightly browned. Serve hot or cold.
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