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  • Southern Cast Iron

    Fresh This Fall

    Aug 17, 2021 4 minutes
    PHOTOGRAPHY BY STEVE RIZZO
    RECIPE DEVELOPMENT BY BECCA CUMMINS
    FOOD STYLING BY VANESSA ROCCHIO
    STYLING BY LILY SIMPSON

    SPICE-ROASTED OKRA AND PEPPERS

    Makes 6 servings

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

    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

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