Spring is coming, and as it gets warmer I like to incorporate citrus into my cooking. It's a nice way to transition from hearty winter fare into something a little lighter.
This is the kind of recipe that you learn to build your cooking skills with. All of the ingredients above are approximate. You can add as little or as much of each as you like.
If you're a salt nut, have at it. If you like the contrast between the earthy okra and the citrusy lemon, use more juice and make it taste exactly how you'd like. Use cayenne instead of paprika. The possibilities are endless. Even the cooking time for this dish can vary. The longer you roast, the more the sticky stuff inside the okra will dry out.
Don't be afraid to play around with any recipe like this - add small amounts until you get it just right. If you over-do something, don't panic and dilute it with a little more olive oil.
Lemon Roasted Okra
All of the following amounts are approximate!
- 20-25 okra pods
- 2-3 tbsp olive oil
- 1-2 tsp smoked paprika
- 1-2 tsp salt
- 1-2 tsp fresh ground black pepper
- 1/2 lemon's juice
Clean the okra and cut the top off the each pod. Slice about 1/2 inch thick.
Coat slices with olive oil (about 1-2 tbsp)
Sprinkle with salt, pepper, and smoked paprika. Drizzle with lemon juice.
Roast at 450 for about 10-15 minutes
