Martha Rose Shulman is the author of “ The Very Best of Recipes for Health. Trim the rough tops and skinny bottom tips off of the okra pods, and cut the okra in half lengthwise. Nutritional information per serving (four servings): 95 calories 1 gramsaturated fat 1 gram polyunsaturated fat 5 grams monounsaturated fat 0 milligramscholesterol 8 grams carbohydrates 4 grams dietary fiber 9 milligrams sodium (does not include salt to taste) 2 grams protein Serve hot.Īdvance preparation: You can trim the okra several hours ahead, but this is a last-minute dish. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. If you don’t want it to brown as much, set the oven at 400 degrees.ģ. In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt. Place okra on a baking sheet in a single layer. Toss sliced okra in a large bowl with olive oil, salt, garlic powder, paprika, and black pepper. The okra should be lightly browned and tender, with a nice seared aroma. Line a baking sheet with aluminum foil or parchment paper. Take the pan out of the oven, stir well, then return the pan to the oven until the okra has started to brown and is tender (this usually takes another 10 to 15 minutes). Sprinkle the dried herbs, spices, lemon zest and seasoning over. Ensure the vegetables are evenly spread in a single layer, then place the pan into the oven and roast for 15 minutes. Clean the okra and slice off the tops and discard. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. Preheat the oven to 400 degrees Fahrenheit. Lift the okra from the bowl, leaving behind any excess oil. Move over fried okra This method for roasted okra comes together quickly and tastes delicious - perfectly seasoned, not slimy at all and. Salt to taste, and toss with the olive oil until coated.Ģ. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. You'll know the okra is ready when it's lightly browned and tender. Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time.

Rinse the okra, and drain on a kitchen towel. Add oil and spices and toss to coat the okra halves.

For a crunchy outside, let it go a little longer. Bake for another 3-5 minutes or until pods are softened. Bake for 5-7 minutes and turn okra over onto the other side. Tell your kids they’re “green French fries.”ġ. Combine all dry spices and toss with okra. Let this simple recipe for late summer okra take a load off your evening.

Oven roasted okra