I am a huge fan of the Okra, no matter how it is cooked. For that reason, I admit I may not be the best judge of this dish. That said…
Orange Balsamic Roasted Okra, good God, what’s not to like? Orangy, crisp long cut okra with the tangy-sweet flavor of balsamic vinegar. Wow!
Ok, maybe fried okra, or in this case “roasted” (read, healthier) might just be a welcome addition to your side-dish repertoire, yes?
I have included some nice pictures of floured and even crumb coated okra. This recipe is not that. The okra you’ll get from following this recipe will be crisp and crunchy, more like the first and last pictures in this post. If you prefer a crisp outside with a softer inside, toss the sliced okra in a mixture of all purpose flour with a tablespoon of either baking soda or corn starch added. You will need to then fry, not roast the okra in a 1/4 inch of oil in your skillet. The result should still be amazing, only with a few more calories. – jughandle
ORANGE BALSAMIC ROASTED OKRA
- 1 lb okra cut in half lengthwise or 1/4 if large
- 1 teaspoon olive oil extra virgin of course
- 1/2 teaspoon salt Sea or Kosher
- 1 whole Orange Zest and juice from
- 1 1/2 Tbsp balsamic vinegar
- 1 Tbsp honey
- 1 clove garlic small garlic clove very finely minced
- 1/2 tsp Black pepper to taste
- 1 whole Orange sliced for garnish
- Preheat your oven to 450 degrees.
- Clean and slice okra lengthwise. You can leave the short stem on.
- Line a baking tray with parchment paper.
- Toss the okra with the olive oil and spread them out on the prepared baking sheet in a single layer.
- Roast the okra for 25 minutes.
While the okra is roasting, prepare the glaze
- In a frying pan over high heat add the orange zest, orange juice, balsamic vinegar, honey, and garlic.
- Bring it to a boil and let it boil rapidly, whisking occasionally until it has reduced by half, about 5 minutes. If it reduces a little too much, just add another splash of orange juice or water.
- Once the okra is nicely browned remove it from the oven and toss it with the orange glaze.
- Salt while they are still hot.
- Serve the okra with orange slices and a little fresh cracked pepper.
- Try adding sausage or bacon to make a hardier dish
- You might like to spice it up a bit with hot sauce or cayenne pepper
- Sprinkle a little Old Bay seasoning on it after mixing to make it more cajun tasting.
- I like to grate parmesan cheese on the finished dish. It seems to bring out the flavors.