This recipe is part of a Southern food series I created for The Kitchn. It’s a story with recipes that I have been proud of since it published a few years ago. I made this okra recipe a few months ago for a cooking class I did with Ellie Krieger. Ellie’s new cookbook, “Whole in One,” is all about sheet pan, one skillet or one pot cooking, and using whole, good for you ingredients, so this recipe fit right in. It turned out to be a big hit. If you can’t find fresh okra, use frozen…just roast an extra 8-10 minutes. The real kicker is adding orange zest right after bringing the sheet pan out of the oven. It “wakes” the dish up and is a surprisingly welcomed add. I like to serve this with decadent Carolina Gold rice, but brown rice, quinoa or even steel cut oats are wonderful, too.
- 1 pound fresh okra, halved lengthwise or 3 cups frozen okra
- 1 cup frozen black-eyed peas
- 5 cloves garlic, finely chopped
- ¼ cup extra-virgin olive oil
- 1 28-ounce can whole peeled tomatoes
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- Finely grated zest of 1 medium orange
Arrange a rack in the middle of the oven and heat to 400°F.
Place the okra and black-eyed peas on a rimmed baking sheet. Scatter the garlic over the top and drizzle with the oil.
Put the tomatoes and their juices in a medium bowl. Crush slightly with the back side of a wooden spoon. Stir in the cumin and coriander. Pour evenly over the okra and beans. Sprinkle with the salt and pepper.
Roast, stirring halfway through, until the edges of the okra begin to brown, 30 to 35 minutes if using fresh. Add 8-10 minutes more if using frozen okra.