I’m drawn to okra… there’s a certain pull (get it?). It’s a little strange, it’s not like I particularly liked okra when I was younger, yet these days I get them whenever I see them at the store.
I think it might be because it reminds me of when I was little and the foods I ate.
Sometimes I wish my mom still made her sumptuous okra stews and soups, or that I could make them.
This roasted potatoes, okra and broccoli came about out of convenience, potatoes and broccoli were what I had to go with the okra I’d brought from the market – I’m glad they came together, they make a good medley; I’ve made several times since that first time.
I roast the potatoes separately since it takes a little longer to bake, those beautiful new potatoes that show up this time of year is perfect for this recipe, I roast them with carrots and a bit of rosemary and thyme – it’s quick and simple, and tastes great.
The okra and broccoli, I roast with onions and bell peppers, combine them with the potatoes when done and finish off with slow roasted tomatoes and chickpeas. Slow roasted tomatoes make everything taste better, and the chickpea is for protein.
I really, really like these simple roasted vegetables combinations, I’ve made about a million variations of them, and I always say that I’d happily eat them everyday if I couldn’t have any other food, but adding okra to the mix… that is pretty special!
Roasted Potatoes, Okra and Broccoli
- 2 – 3 baking potatoes, scrubbed and cut into cubes
- 3 – 4 carrots, cubed
- 1 small head of broccoli, cut into florets
- 7 – 10 fresh okra fingers, cut into 1/2 inch rounds
- 1 red onion, cut into large chunks
- 1 bell pepper, cut into large chunks
- 2 cloves garlic, crushed
- 1 teaspoon pepper flakes, divided
- 1 teaspoon cumin, divided
- 1 tablespoon thyme, divided
- 1 tablespoon rosemary, divided
- 2 – 3 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/4 cup slow roasted tomatoes (or 2 – 3 tablespoons chopped sundried tomatoes)
- 1/2 – 1 cup cooked chickpeas
- Freshly ground black pepper to taste
- Toasted pecans, chopped
- Preheat oven to 400 degrees F. and line a baking sheet with parchment paper or lightly greased aluminum foil
- In a large bowl, combine potatoes, carrots, and add half of pepper flakes, cumin, thyme and rosemary
- Drizzle with about 1 – 11/2 tablespoons of olive oil (or as much as you need)
- Add 1/2 teaspoon of salt and mix to coat evenly
- Spread potatoes in a single layer on the parchment lined baking sheet
- Roast for 20 – 25 minutes, turn potatoes over halfway through and cook until they’re baked through, crispy and golden
- When done, transfer into a large bowl and set aside
- Using the first bowl from before, combine the broccoli, okra, onions and bell peppers
- Add the remaining pepper flakes, cumin, thyme and rosemary and mix
- Add the rest of the olive oil and salt, and mix well to coat
- Spread vegetables evenly on the baking sheet
- Roast in the oven for 15 – 20 minutes, until vegetables are tender and caramelized
- Add the vegetables to the bowl with the potatoes and toss
- Mix in the slow roasted tomatoes and chickpeas immediately
- Serve topped with some chopped pecans and freshly ground pepper