How to make Roasted Okra? (Savory and delicious side dish)

My favorite way to prepare okra in the summer is to roast it.

There’s no sliminess in roasted okra; simply a savory, delightful side dish that’ll convert okra haters into okra fans! Very simple to put together and adaptable.

Why Will You Enjoy This Recipe?

• Roasted okra is a delicious, healthful side dish that is also reasonably priced! It’s a terrific veggie option for potlucks, cookouts, and large family gatherings because of this.
• Summer and early fall are the best times to buy okra, but you can buy a bit extra and freeze it for the winter. Simply blanch the okra first, then freeze it in a sealable freezer bag with as much air as possible pushed out. Fresh okra can be frozen for up to a year if done correctly.
• This recipe is extremely adaptable. Because you may season roasted okra whatever you like, it can be different every time you make it.
• The roasted okra is crisp and crispy, not slimy at all! If you usually avoid okra because of the sliminess it can produce when cooked, you’ll want to try this dish.

Important Ingredients

Fresh Okra – Fresh okra should be available at your local grocery store or at a local farmer’s market. There are a few things to look for when selecting the best okra for roasted okra.

Small, bright green, smooth, and sensitive okra pods are ideal. You don’t want them to be brown, dried, or blemished in any way.

Purchase them no more than 3 days before cooking, store them totally dry, and ensure that they are completely dry before roasting.

Seasonings of Choice – When it comes to seasoning roasted okra, there are SO MANY choices! Lemon pepper seasoning, Southwestern spice, Cajun seasoning, garlic powder, cayenne pepper, fresh thyme… the possibilities are unlimited!

Personally, I prefer a salt-and-pepper combination that is basic, traditional, and ageless. I’ve also used garam masala and deggi mirch powder (or chili powder, or paprika) to recreate one of our favorite Dishoom dishes in London. AMAZING.

Whatever you select, I recommend starting with 14-12 teaspoons and increasing as needed. You can always add, but never subtract!

Chef’s Advice

• Serve the roasted okra as soon as possible after it comes out of the oven.
• If you prefer, or if you have a stockpile crying your name from the freezer, you can use frozen okra instead of fresh. Simply follow the instructions below, substituting frozen (unthawed) okra for fresh. If you’re roasting it from frozen, add around 5 minutes to the cooking time.
• If you want to rinse your okra before roasting it, do it right before roasting it; if you wait too long, it will become slimy. Before you season and roast it, make sure it’s fully dry.

Roasted Okra

My favorite way to prepare okra in the summer is to roast it. There’s no sliminess here; simply a savory, delightful side dish that’ll convert okra haters into okra fans! Very simple to put together and adaptable.

Ingredients

• 1 pound fresh okra stems removed, okra sliced in half lengthwise or sliced into ¾-inch long pieces
• 1 tablespoon olive oil or other neutral oil
• ½-1 teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• seasonings of choice optional, see Notes

Equipment

• Oven
• Baking sheet

Instructions For Roasted Okra

1. Preheat the oven to 425 degrees F.
2. Arrange the okra in a single layer on the baking sheet. Take care not to crowd the pan or overlap the okra.
3. Season okra with salt, pepper, and other seasonings and drizzle with olive oil. To coat, toss or swirl.
4. Preheat the oven and place the baking sheet inside. Bake according to your okra tastes and style (see Notes).
5. Remove from the oven when done to your liking and serve.

Notes

Start with 14-12 teaspoons of whichever seasonings you prefer, and add more if necessary. You can always add – but not subtract!

Cooking Times Suggestions

• Cooking times will differ depending on a variety of factors. Make changes as needed! Add around 5 minutes to the cooking time if using frozen okra.

For Complete Pods

• For lightly roasted okra, allow 15 minutes.
• For excellent and dark okra, allow about 25 minutes.

Slices of okra (Okra Cut in Half)

• For lightly roasted okra, allow 15 minutes.
• For excellent and dark okra, allow 20 minutes.

34-inch Okra Slices

• For lightly roasted okra, allow 10 minutes.
• For excellent and dark okra, allow 15 minutes.

This recipe serves around 4 people. Your desired portion sizes will determine the number of servings.

The nutritional values provided are for one serving using the ingredients specified and are approximate. The exact macros will vary depending on the brands and types of ingredients utilized.

Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by four. The weight of one serving will be the result.

Nutrition Information

Serving: 4ounces, Calories: 69kcal, Carbohydrates: 9g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 299mg, Potassium: 341mg, Fiber: 4g, Sugar: 2g, Vitamin A: 813IU, Vitamin C: 26mg, Calcium: 94mg, Iron: 1mg, Net Carbs: 5g