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Crunchy Roasted Garlic Vegetables

2012 September 5
by admin

People around here ask me where I’m from as if it is a life or death verdict.  Parents of my students, farmers at the produce stand, the pizza guy all seem a wee bit obsessed with figuring out my origin.

Are they going to treat me differently when they find out the truth?


I know what prompts the question.  It is my accent.  Now, you’re probably imagining a European accent or maybe something with a hint of Australian.  Nope.  My accent is pretty benign and what I think the people of South Carolina notice about it is the distinct lack of Southern flare.  So I’m immediately flagged as a potential transplant which means I clearly won’t understand the nuances of Southern culture.


I’m not sure they always believe me when I tell them that I’m from one of the most Southern towns in South Carolina.  Yes.  I was born there.  Yes, I grew up there.  My daddy was even born there.  The reason for my lack of accent comes from my mom – who wasn’t born there.

What does it mean to be from somewhere, anyway?  The people may be some one placated when they hear that I am Southern but I certainly didn’t grow up Southern.  My tiny toddler toes never graced a Southern Baptist Church threshold.  My family didn’t live or die by football.  Hunting simply didn’t happen.  And okra?  That never happened either.  Neither did homemade fried chicken, Sunday after church lunches, or biscuits from scratch.

So, yes, I’m from South Carolina but am I South Carolinian?

If okra doesn’t happen in your house that’s fine.  This recipe is more of a method that can be used with mostly any vegetable you desire.  The recipe is simple and lets you taste the vegetable through the preparation and we really enjoyed it.  Try it with broccoli, green beans, or even zucchini.

Crunchy Roasted Garlic Vegetables


2 cups fresh, washed and dried vegetables
2 tablespoons roasted garlic olive oil or other high quality olive oil steeped in minced garlic
3/4 cup breadcrumbs
2 tsp salt


  1. Preheat oven to 400 degrees.
  2. Combine vegetables with olive oil and toss thoroughly to ensure veggies are evenly coated.
  3. Combine breadcrumbs with salt and dredge the vegetables through the breadcrumbs, a handful at a time.
  4. Place prepared veggies on a rack placed over a baking pan and roast for 20 minutes at 400 degrees.


  • Kate

    I grew up pretty far from the south for most of my life, and we still got okra on our table fairly often!

  • Julie

    This looks like a great original way to have okra. I’ve always had it deep fried but this looks much better.

  • Whitney

    I am so thankful you have spell check on these “comment” boxes