EyeSwoon

Okra with Hazelnuts and Dates

Daphne Oz

Okra with Hazelnuts and Dates by Daphne Oz on EyeSwoon | Image by Sarah Elliott Photography
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  • Ingredients

      • 2 bunches okra, washed, dried and trimmed
      • Olive oil
      • Kosher salt
      • 1 bunch scallions, finely chopped
      • 4 medjool dates, pitted and cut into slivers
      • 1/4 cup hazelnuts, roughly chopped
      • Freshly cracked black pepper
  • The Prep

    • Preheat oven to 350 degrees F.
       
      Toss the okra with olive oil and salt. Spread an even layer on a rimmed baking sheet and roast 20-30 minutes until tender and deeply golden brown in places, shaking the pan every 10 minutes to redistribute. Meanwhile, heat 1-2 tablespoons of olive oil in a nonstick skillet over medium-high heat and add the scallions to the pan. Season with salt and toss to coat. Cook 2 minutes to soften, then add the dates and continue cooking another 2 minutes, tossing and stirring regularly. Add the hazelnuts and finish cooking another 1-2 minutes to warm through.
       
      Once the okra is done roasting, remove to serving platter. Top with hazelnut mixture, season with salt and pepper to taste and enjoy!