Spice-Roasted Okra and Peppers


A medley of chili powder, cumin, and red pepper adds a hint of heat to these sweet and colorful quick-cooking veggies.

Spice-Roasted Okra and Peppers
Makes 6 servings
  • 1 pound fresh whole okra, halved lengthwise if large
  • 1 (8-ounce) package tricolor mini sweet peppers, halved lengthwise and seeded
  • 3 shallots, quartered lengthwise
  • 2 jalapeños, quartered lengthwise and seeded
  • 5 cloves garlic, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground red pepper
  1. Preheat oven to 400°.
  2. On a 15-inch round cast-iron baking pan, toss together okra, sweet peppers, shallots, jalapeños, garlic, and oil until well coated. Sprinkle brown sugar, salt, chili powder, cumin, and ground red pepper onto vegetables; toss until coated.
  3. Bake until vegetables are lightly browned and tender, 15 to 20 minutes, stirring every 5 minutes. Serve immediately.
KITCHEN TIP-For more spice, leave in the seeds of the jalapeños or increase the ground red pepper to your liking.



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