Roasted Okra with Harissa

Name: Roasted Okra with Harissa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 3 tablespoons harissa paste, plus more for serving; 3 tablespoons olive oil; 1 1/4 pounds okra; Freshly ground black pepper; 1 lime, juiced, plus 1 cut in wedges, for serving; 1/2 cup jasmine or basmati rice

Getting reviews...

If you have garlic on hand, chop a few cloves and add to the okra before roasting.

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 4 servings

Ingredients

Kosher salt

3 tablespoons harissa paste, plus more for serving

3 tablespoons olive oil

1 1/4 pounds okra

Freshly ground black pepper

1 lime, juiced, plus 1 cut in wedges, for serving

1/2 cup jasmine or basmati rice

Directions

Preheat the oven to 450 degrees F. Bring a medium pot filled with about 4 cups salted water to a boil.
Whisk the harissa and olive oil in a medium bowl until combined. Trim the ends off the okra and slice into 1/4-inch pieces. Add the okra to the bowl and toss until well coated. Season with 1/2 teaspoon salt and a few grinds of pepper.
Transfer the okra to a baking sheet and roast until tender and beginning to crisp around the edges, about 20 minutes. Remove from the oven and toss with the lime juice.
While the okra cooks, add the rice to the boiling water and cook until the grains are plump and tender, about 12 minutes. Reserve a 1/4 cup of the cooking water. Drain the rice and return it to the pot.
Toss the roasted okra into the pot with the rice, season with salt and pepper and stir in 2 to 3 tablespoons of the cooking water to make the mixture saucier. Serve with extra harissa paste and lime wedges.