Roasted Okra205 Reviews
- Prep: 5 min
- Cook: 15 min
- Ready In: 20 min
“As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.” - by ncope
Original recipe yields 3 servings
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Amount Per Serving (3 total)
- 65 cal
- 4.6 g
- 5.9 g
Based on a 2,000 calorie diet
Reviews (205)Rate This Recipe
"I am originally from the Dominican Republic and just to give out a tiny little secret to getting rid of most of the sliminess of okras... If you place them in just enough cold water to cover and squee..." See moreze an entire lime into the water and lime juice and just let it sit for about 10-15 minutes, then drain and season to please, I promise it will lose most of the slimy texture you get when stewing, etc... Hope this helps :-)"
"Mercy me, these were delicious. I cut a few okra up, splashed a little olive oil in the bowl, sprinkled a little seasoning salt on them, tossed and spread in a pan along side sliced zucchini. I rare..." See morely fry foods, so this was a terrific substitute for fried okra. Keep in mind that the longer you cook it, the smaller it shrinks, so what you think will serve four could end up being barely enough for 2. "
"This was delicious!!! I grow vegetables on the deck outside of my apartment and I have one okra plant (these plants grow Tall!, mine is over my head, I'm 5'4", soon I will need a ladder to pick it:). ..." See moreSince there is only one of me, the one plant provides enough okra so that I need to prepare something every 4 days or so. I always loved it stewed with tomatoes and onions, but I am afraid your recipe has won me over. Love the intense flavor the roasting gives it and you are right, it is less "wet":)I did use my combo of tomatoes and onions, but roasted them along with the okra...awesome! I sliced my okra, made thick slices of onion, and halved a small tomato, sprinkled with choppped fresh basil (from my deck garden also), drizzled all with olive oil, seasoned them with Old Bay and just a touch of salt and pepper. I put a shaving of fresh parmesan on my tomato and baked it as directed. Absolutely awesome!!!"
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