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Crispy Roasted Okra

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 Good okra recipes aren’t always easy to find. Okra can be such a finicky vegetable and the number of appetizing ways to prepare it are slim. Fried okra is delicious, and pickled okra is perfectly fine, but our new favorite way to eat okra is Roasted Okra. Easy to make and even more delicious to eat, Crispy Roasted Okra turns this slimy veggie into the potato chip of the garden. You can’t eat just one!

Crispy Roasted Okra

Okra may be the most Southern of foods. As a matter of fact, it can be hard to find in other parts of the country. But here in Tennessee, it tends to be as prolific as a couple of rabbits.

One or two plants can easily feed a family of four right up until the first frost. The species loves heat so much that when everything else in the garden is wilting in the sun, okra plants kick in to high gear requiring the gardener to pick once or twice a day.

No Slime Okra

Okra slime is called mucilage and can be found in certain other plants such as aloe vera. The infamous okra slime is actually a fantastic thickener which is why you’ll find it in gumbos and stews across Louisiana, the Caribbean and African cultures. Outside of stews though, okra slime can be off-putting.

The first restaurant I ever worked at served boiled okra during the summer and I can vividly remember having a hard time keeping the gelatinous vegetable on the spoon. It resembled the byproduct of seasonal allergies and not in any way appetizing to me.

A few years ago, I was convinced that pickled okra was an acceptable form of consuming the prickly veggie, but fried okra has always been the gold standard…until now.

okra

Photo by Heather Gill on Unsplash

A recent trip to the farmer’s market turned up a sack of fresh okra and a suggestion to roast the veggie until crisp with promises that it was delicious. So, we took the farmer up on her suggestion and was blown away at just how good it is.

Crispy Roasted okra is my new favorite vegetable. It’s crisp and savory without all of the sliminess. It also can handle the smokiness of many Indian and African spices like cumin and paprika. Make a big batch for your next dinner. It’s sure to be the star of the show.

Tips on Preparing Okra for Roasting

  • Wash the okra before you slice it. And you might want to wear gloves. Some people are a little sensitive to okra in its raw form.
  • Cut the tops off before cooking. The stem end can be pretty tough.
  • Choose small okra. Anything over a couple of inches will generally be tough and stringy
  • For this recipe, slice the larger okra lengthwise. Any really tiny ones can be kept whole.
Roasted Okra

Roasted Okra

Ditch the slime and turn okra into your favorite veggie! Easy to make and even easier to eat.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: side dish
Cuisine: southern
Servings: 4 people
Calories: 110kcal
Author: Two Lucky Spoons

Ingredients

  • 2 pounds fresh okra
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon paprika

Instructions

  • Preheat your oven to 400 degrees. Remove the stem of the okra a cut lengthwise down the middle. Place the okra in a bowl with the olive oil. In a small bowl combine the seasonings and sprinkle half of the spice mix over the okra. Toss the okra to coat in oil and spices and then spread out in an even layer on a rimmed baking sheet. Roast for 30-40 minutes or until the okra is tender and crispy.

Notes

Tip: Okra is mostly water, so these will shrink quite a bit.

Nutrition

Calories: 110kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Sodium: 308mg | Potassium: 698mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1870IU | Vitamin C: 52.1mg | Calcium: 191mg | Iron: 1.8mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!

Filed Under: Healthy, Recipes, Side Dish Tagged With: okra, okra recipes, roasted okra, Veggies & Side Dishes

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Reader Interactions

Comments

  1. Ann C Olson says

    August 4, 2018 at 8:47 pm

    5 stars
    This was excellent! Okra-delicious. Thank you for the idea to both slice and spice when roasting.

    Reply
  2. Kal says

    May 26, 2020 at 5:26 pm

    The recipe says to sprinkle half of the spice mix to toss with the okra and oil. What do you do with the remaining half?

    Reply

Trackbacks

  1. Fried Okra Patties ⋆ Eatin' on the Cheap says:
    April 9, 2017 at 10:11 am

    […] Summer, this okra recipe should be in your arsenal! It doesn’t get much more southern than okra. Originally okra was brought to America by slaves where it weaved itself into Southern culture. The […]

    Reply

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