Growing up there were only 2 ways that I would eat okra: fried or pickled. The flavor was never an issue, but it took either process for me to enjoy the texture. It doesn’t take much for these pods to become sticky and gooey, a by-product of their unique mucilage capabilities. You can reduce this effect by cooking them with an acidic food, such as lemon.
In this garlic roasted okra we’re not only adding lemon but we’re baking the okra pieces flat on a metal pan to crisp up. The result is that the okra ends up a little crunchy on top and far from the sticky okra you might be used to.
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