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