I bake mine, never roasted it though. Want the recipe?

Sure, Glenda! Thanks.

I am not sure I want them roasted unless you can make them..uh, not slimy.

DD fixed roasted okra last week and her family loved it. She used olive oil and season salt. She said it wasn't slimy. She did cut off the tops and cut the bigger pieces into smaller bits and she left the small ones whole.

Yes I have but with out doubt the best way to cook it is smothered in the oven with tomatoes and onions. I cook it this way all the time. I freeze it in batches to eat as a side dish but I also use it to make my okra gumbo. I can give you my recipe if you are interested. You have to cut the tip and top off then slice them up into rounds like you do to fry.
It is delish!

Grill it!
Wash, pat dry, trim tip of tough stem-ends, if pods are large, slice in half lengthwise, toss okra in a little olive oil to coat lightly.

Put okra in a wire mesh grill basket and place on grill.
Stir occasionally. Sprinkle with good sea salt flakes.
Yum.

Raven, I would love your recipe.

Glenda, I think I probably have enough for two dishes so if you would be so kind, I'd love your recipe as well.

I have a feeling these are 2 very different recipes and that's a good thing.

jude

My whole family loves this

Baked Okra

slice fresh or frozen (thawed) about 3 cups in a square pyrex dish in a single layer
salt and pepper
4 slices bacon cut into small pieces
shredded cheese to cover

Put okra in pyrex dish that has been buttered Single layer
Sprinkle with salt and pepper
cover with bacon pieces
cover with foil and bake for about 45 minutes until tender.
Uncover, broil until bacon crisps
sprinkle then with cheese, put in oven with broiler off, until the cheese is melted

Really really good!

Okra smothered with tomatoes (my recipe)

2lbs or so fresh young okra (*if you can not get fresh use pictsweet frozen sliced okra)
2Tbs to 1/4 cup olive oil or bacon drippings or lard (I use about 1/4 c olive oil)
1large onion chopped fine
1clove garlic chopped (jar stuff is fine)
salt and pepper and a little Tonys and some garlic salt plus a pinch of sugar
1can tomatoes canned (Hunts diced tomatoes with celery, onions and bell pepper) or fresh
1can Rotels
Wash whole okra and dry thoroughly with paper towels. Slice into 1/8to 1/4 inch rounds. Saute in oil over med heat until okra stops "stringing" stirring frequently for about 20-30 minutes do not let it brown or burn. (I add a little vinegar to it and it helps stop the slime and stringing. I also add the sugar now) Add onion and garlic and saute till softened and almost clear. Add seasoning and tomatoes. Allow to simmer and cook it down for at least 30 mins or longer on med heat stir often. You can also add chopped green bell pepper to this if you want. You can eat this as a side dish or a main dish and it freezes great. Just put in zip lock bags and freeze. I use this in my gumbo when I make okra gumbo. Total cooking time will be minimum of 1 hour usually more like 1 -2. Remember to stir you do not want to let it stick and burn!

Now if you want to do it the easy way just dump it all in raw into a great big pot with a cover and put it in the oven, do add the vinegar and little bit of sugar, stir it up really well cook it at 350 for an hour or so, I test mine by taking out a piece and seeing if it is nice and tender and has lost most of it's slime. If so it is done. Do stir it a few times while cooking.
I do this in big batches I fill up my 18qt Magnalite roaster pan and cook it in that, then I stock up my freezer with ziplock baggies of it for use in gumbo or as a side dish. It is also really good to cut up some smoked Cajun sausage and heat it all up together. YUM

I agree....smothered with tomatoes, onions, a little bell pepper, serve over rice. I make mine with a roux with bacon grease and crumble the bacon in.

People don't usually understand that you can precook fresh okra and remove the slime or use frozen chopped okra...which has been blanched and it isn't slimy.

A friend and I went to a Primitive Antique Extravaganza in a nearby town today so I was gone most of the day. Since I could get it on the table quicker I chose your recipe, Glenda. Very good and I'll do it again.

Raven, I still have enough left to try your recipe with the rest of it. Looking forward to an entirely different take on an okra recipe.

Slime....seems to be a problem for a lot of people, but honestly the okra that you get nowadays at the grocery or the farmers market or the okra my son brought me has no slime. Or at the most there's very little. When I fry okra I often add an egg white and stir it up to give the breading something to cling to. Maybe Monsanta has done something good for a change.LOL

Thanks again Glenda and Raven. Much appreciated.

jude

Great! It's a Southern Living recipe I've used for 25 years.

Raven, we had your Okra Smothered with Tomatoes for supper tonight and it is definitely a keeper along with Glenda's.

Thank you both so much for your recipes.

jude

You are welcome we love it. I will have to try Glendale, it sounds good.

Stupid keyboard, that was Glendas till it decided surely thats not what I meant lol
I will have to try Glendas recipe.

I cook okra in the Indian style, which is to slice in pieces, fry in a tiny bit of oil 'til browned, (taking away the slime,) then add salt, coriander pwd, cumin and lemon juice. Delish. Dh likes to fry some finely chopped onion first, then remove until the okra is cooked at which point he adds it back in. Your two recipes sound dandy as well!