I love roasted okra. I've been known to take a bag of frozen cut okra, slap
it undefrosted on an oiled baking sheet and roast at 400F for 20-25 mins, so
that it's a little crispy around the edges. A smidge of salt & pepper and
dinner's served. I do the same thing with fresh or frozen
cauliflower/broccolli, just takes a bit longer. Roasted asparagus is
delicious as well. And a supper of roasted root vegetables (beets, sweet
potatoes, onions, regular spuds, etc) is deeeeevine.

Try it, you'll like it (beet bigots can leave out the dreaded red veg when
roasting root veg),
TammyM

Only time that I have eaten beetroot and enjoyed it was when it was
served roasted

Steve

TammyM wrote:

> Try it, you'll like it (beet bigots can leave out the dreaded red veg when
> roasting root veg),
> TammyM
>
>

"TammyM" > wrote in message
...
>I love roasted okra. I've been known to take a bag of frozen cut okra, slap
>it undefrosted on an oiled baking sheet and roast at 400F for 20-25 mins,
>so that it's a little crispy around the edges. A smidge of salt & pepper
>and dinner's served. I do the same thing with fresh or frozen
>cauliflower/broccolli, just takes a bit longer. Roasted asparagus is
>delicious as well. And a supper of roasted root vegetables (beets, sweet
>potatoes, onions, regular spuds, etc) is deeeeevine.
>
> Try it, you'll like it (beet bigots can leave out the dreaded red veg when
> roasting root veg),
> TammyM
>
Ok, I'm going to have to turn my nose up again. lol I don't like okra. I
don't like the smell and the look of it. Love the rest of what you
suggested but beets. I especially like roasted fresh cauliflower. It comes
out very sweet. Also roasted green beans and always with onions. Roasted
onions are such a different taste from sautéed. I'd eat 'em plain roasted
without anything else.

Omelet > wrote in
news
> In article >,
> "TammyM" > wrote:
>
>> I love roasted okra. I've been known to take a bag of frozen cut
>> okra, slap it undefrosted on an oiled baking sheet and roast at 400F
>> for 20-25 mins, so that it's a little crispy around the edges. A
>> smidge of salt & pepper and dinner's served. I do the same thing
>> with fresh or frozen cauliflower/broccolli, just takes a bit longer.
>> Roasted asparagus is delicious as well. And a supper of roasted root
>> vegetables (beets, sweet potatoes, onions, regular spuds, etc) is
>> deeeeevine.
>>
>> Try it, you'll like it (beet bigots can leave out the dreaded red veg
>> when roasting root veg),
>> TammyM
>
> I like to grill Asparagus. ;-d



So do I......... and a lot of my friends who used to hate asparagus now
do it the same way.

I get the spears, drizzle with EVOO, then a splash of Balsamic, sprinkle
with Maldon sea salt, and cracked pepper....... and toss them around and
let them sit for a bit.

Heat a griddle pan up to smoking hot, and add the spears, turning each
to get that charred marking on the outside. Don't overcook, and serve
hot and crunchy.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

Omelet > wrote in
news

>
> I steamed the broccoli separately. It's too easy to overcook.



I prefer to stir fry mine in a super hot wok.



--
Peter Lucas
Brisbane
Australia


If we are not meant to eat animals,
why are they made of meat?

In article >,
"TammyM" > wrote:

> I love roasted okra. I've been known to take a bag of frozen cut okra, slap
> it undefrosted on an oiled baking sheet and roast at 400F for 20-25 mins, so
> that it's a little crispy around the edges. A smidge of salt & pepper and
> dinner's served. I do the same thing with fresh or frozen
> cauliflower/broccolli, just takes a bit longer. Roasted asparagus is
> delicious as well. And a supper of roasted root vegetables (beets, sweet
> potatoes, onions, regular spuds, etc) is deeeeevine.
>
> Try it, you'll like it (beet bigots can leave out the dreaded red veg when
> roasting root veg),
> TammyM

I like to grill Asparagus. ;-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
"Cheryl" > wrote:

> "TammyM" > wrote in message
> ...
> >I love roasted okra. I've been known to take a bag of frozen cut okra, slap
> >it undefrosted on an oiled baking sheet and roast at 400F for 20-25 mins,
> >so that it's a little crispy around the edges. A smidge of salt & pepper
> >and dinner's served. I do the same thing with fresh or frozen
> >cauliflower/broccolli, just takes a bit longer. Roasted asparagus is
> >delicious as well. And a supper of roasted root vegetables (beets, sweet
> >potatoes, onions, regular spuds, etc) is deeeeevine.
> >
> > Try it, you'll like it (beet bigots can leave out the dreaded red veg when
> > roasting root veg),
> > TammyM
> >
> Ok, I'm going to have to turn my nose up again. lol I don't like okra. I
> don't like the smell and the look of it. Love the rest of what you
> suggested but beets. I especially like roasted fresh cauliflower. It comes
> out very sweet. Also roasted green beans and always with onions. Roasted
> onions are such a different taste from sautéed. I'd eat 'em plain roasted
> without anything else.

Roasting veggies imho is just plain convenient sometimes as well as
being good. When I roasted that brisket the other day, the last hour or
so I added a couple of lbs. of large carrots and 1/2 a head of cabbage
into the roaster. They came out perfect. :-)

I steamed the broccoli separately. It's too easy to overcook.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article > ,
PeterLucas > wrote:

> Omelet > wrote in
> news >
> > In article >,
> > "TammyM" > wrote:
> >
> >> I love roasted okra. I've been known to take a bag of frozen cut
> >> okra, slap it undefrosted on an oiled baking sheet and roast at 400F
> >> for 20-25 mins, so that it's a little crispy around the edges. A
> >> smidge of salt & pepper and dinner's served. I do the same thing
> >> with fresh or frozen cauliflower/broccolli, just takes a bit longer.
> >> Roasted asparagus is delicious as well. And a supper of roasted root
> >> vegetables (beets, sweet potatoes, onions, regular spuds, etc) is
> >> deeeeevine.
> >>
> >> Try it, you'll like it (beet bigots can leave out the dreaded red veg
> >> when roasting root veg),
> >> TammyM
> >
> > I like to grill Asparagus. ;-d
>
>
>
> So do I......... and a lot of my friends who used to hate asparagus now
> do it the same way.
>
> I get the spears, drizzle with EVOO, then a splash of Balsamic, sprinkle
> with Maldon sea salt, and cracked pepper....... and toss them around and
> let them sit for a bit.
>
> Heat a griddle pan up to smoking hot, and add the spears, turning each
> to get that charred marking on the outside. Don't overcook, and serve
> hot and crunchy.

Hot and crunchy is the key. ;-d
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

> GUEST wrote:
> I love roasted okra. I've been known to take a bag of frozen cut
okra, slap
> it undefrosted on an oiled baking sheet and roast at 400F for 20-25
mins, so
> that it's a little crispy around the edges. A smidge of salt &
pepper and
> dinner's served. I do the same thing with fresh or frozen
> cauliflower/broccolli, just takes a bit longer. Roasted asparagus
is
> delicious as well. And a supper of roasted root vegetables (beets,
sweet
> potatoes, onions, regular spuds, etc) is deeeeevine.
>
> Try it, you'll like it (beet bigots can leave out the dreaded red
veg when
> roasting root veg),
> TammyM

Im a stir fry guy yself, oven doesnt get much use
except for the occasional pizza, this does sound nice thoiugh....

Whoa! Thank you, Tammy!
I make a medley of roasted veggies all the time, but never thought to
put okra in the mix!

I use root veggies, mushrooms, asparagus, broccoli flourettes, brussel
sprouts, quarterted tomatoes, onio wedges, red or yellow pepper slices,
all tossed in a big bowl with olive oil, salr, pepper and garlic powder,
then spread out on a cookie sheet and bake until they're all slightly
caramellized, at 425. Then I toss them with some fresh grated
Parm...YUM!

But I never thought to put OKRA n the mix! I will!

Lass


For Cheryl: roasted veggies

Group: rec.food.cooking Date: Tue, Oct 28, 2008, 11:03am (EDT-3) From:
(TammyM)
I love roasted okra. I've been known to take a bag of frozen cut okra,
slap it undefrosted on an oiled baking sheet and roast at 400F for 20-25
mins, so that it's a little crispy around the edges. A smidge of salt &
pepper and dinner's served. I do the same thing with fresh or frozen
cauliflower/broccolli, just takes a bit longer. Roasted asparagus is
delicious as well. And a supper of roasted root vegetables (beets, sweet
potatoes, onions, regular spuds, etc) is deeeeevine.
Try it, you'll like it (beet bigots can leave out the dreaded red veg
when roasting root veg),
TammyM