For enhanced flavor, consider adding a pinch of smoked paprika or garlic powder before roasting. If you prefer a spicier kick, add a dash of cayenne pepper or red pepper flakes. Roasting time may vary depending on the size and freshness of the okra; adjust accordingly. Freshly chopped tomatoes can be added after roasting for a burst of fresh flavor.
Roasted Okra
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING3 People
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VIEWS1.7K
Transform humble okra into a delightful crispy treat with this simple roasting method. Say goodbye to sliminess and hello to caramelized perfection – a Southern staple, elevated!
Ingridients
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Nutrition
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Carbohydrate6 g
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium1286 mg
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Sugar1 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper for easy cleanup. (2 minutes)
02 Step
Recipe View 3 mins In a large bowl, gently toss the sliced okra with olive oil, ensuring each piece is lightly coated. (3 minutes)
03 Step
Recipe View 1 mins Sprinkle the okra evenly with kosher salt and freshly ground black pepper. Adjust seasoning to your liking. (1 minute)
04 Step
Recipe View 2 mins Arrange the seasoned okra in a single layer on the prepared baking sheet, making sure not to overcrowd. (2 minutes)
05 Step
Recipe View 15 mins Roast in the preheated oven until the okra is lightly browned, slightly crispy, and tender, approximately 10 to 15 minutes. Check occasionally to prevent burning. (10-15 minutes)
06 Step
Recipe View Remove from oven and serve immediately as a side dish or snack.
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Please Rate
Sofia Prohaska
May 4, 2024So easy and quick! I love how crispy the okra gets. A great way to use up my garden harvest.
Berry Zulauf
May 6, 2023I've always disliked okra, but this recipe completely changed my mind! The roasting eliminates the sliminess, and the flavor is fantastic.
Vaughn Predovic
Nov 21, 2022I added a little garlic powder and smoked paprika – delicious! This is now a regular side dish in our house.