ROASTED OKRA
One of our favorite ways to cook this amazing vegetable. No sliminess, just a savory, delicious side dish that will turn okra haters into okra lovers! Super easy to throw together and very versatile.
WHY YOU'LL LOVE THIS RECIPE:
- Roasted okra is a tasty, healthy side dish that is also pretty inexpensive!That makes it a great veggie option for potlucks, cookouts, and large family dinners.
- Peak okra season is generally summer into early fall, but you can buy a little extra and freeze it for the winter. Just blanch it first, then freeze the blanched okra in a sealable freezer bag with as much of the air pushed out as possible. If done correctly, fresh okra can stay frozen up to one year!
- This is a super versatile recipe! You can season roasted okra however you like, which means it can be a little different every time you cook it.
- The roasted okra comes out crisp and crunchy – not at all slimy! If you’re someone who typically avoids okra because of the sliminess you can get when you cook it, you’ll definitely want to give this recipe a try.
TIPS & TRICKS:
- The roasted okra will be crispiest right out of the oven, so serve it immediately!
- You can use frozen okra instead of fresh if you prefer it, or if you’ve got a stockpile calling your name from the freezer. Follow the instructions below as written, just use frozen (unthawed) okra instead of fresh. You’ll want to add 5 minutes or so to the cook time if you’re roasting it from frozen.
- If you rinse your okra, do it immediately before roasting it – any earlier will increase the odds of sliminess. Make sure to pat it completely dry before you season and roast it, too.
Roasted Okra
No sliminess, just a savory, delicious side dish that will turn okra haters into okra lovers! Super easy to throw together and very versatile.
Equipment
- Oven
- Baking Sheet
Ingredients
- 1 lb Fresh Okra stems removed, okra sliced in half lengthwise or sliced into 3/4 inch long pieces
- 1 tbsp Olive Oil
- 1 tsp Salt to taste
- 1/4 tsp Black Pepper to taste
- Seasoning of Choice optional; see notes
Instructions
- Preheat oven to 425° Fahrenheit.
- Arrange okra on baking sheet in one even layer. Careful not to overcrowd pan or overlap okra.
- Drizzle olive oil over okra and season with salt, pepper, and desired seasonings. Toss or stir to coat.
- Place baking sheet in preheated oven. Bake according to okra style and preferences (see Notes). When cooked as desired, remove from oven and serve.
Notes
Whatever seasonings you choose, start with just ¼-½ teaspoon, then add more if you need it. You can always add – you can’t take away!
Suggested Cook Times
Note: cook times will vary depending on a number of factors. Adjust as needed! If cooking frozen okra, add roughly 5 minutes to the cook time.For Whole Pods- Approximately 15 minutes for lightly roasted okra
- Approximately 25 minutes for nice and dark okra
- Approximately 15 minutes for lightly roasted okra
- Approximately 20 minutes for nice and dark okra
- Approximately 10 minutes for lightly roasted okra
- Approximately 15 minutes for nice and dark okra
Nutrition
Calories: 69kcalCarbohydrates: 9gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 589mgPotassium: 341mgFiber: 4gSugar: 2gVitamin A: 813IUVitamin C: 26mgCalcium: 94mgIron: 1mg
Tried this recipe?Let us know how it was!