Roasted Okra Recipes

ROASTED FRESH OKRA

If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. -Anna Katsoulis, Greenville, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 4

Roasted Fresh Okra image

Steps:

Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned.

Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

1 pound fresh okra, trimmed and cut lengthwise in half
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

MARTHA ROSE SHULMAN'S ROASTED OKRA

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 15m

Yield Serves four

Number Of Ingredients 5

Martha Rose Shulman's Roasted Okra image

Steps:

Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.

Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams

Ingredients

1 pound okra
Salt to taste
2 tablespoons extra virgin olive oil
Fresh thyme leaves to taste optional
Freshly ground pepper

AIR FRYER ROASTED OKRA

Love the flavor of okra, but dislike the slimy texture? Air-fry the slime out of it!

Provided by Soup Loving Nicole

Categories Side Dish Vegetables

Time 20m

Yield 1

Number Of Ingredients 4

Air Fryer Roasted Okra image

Steps:

Preheat an air fryer to 350 degrees F (175 degrees C).
Combine okra, olive oil, salt, and pepper in a bowl and stir gently. Place in a single layer in the basket of the air fryer.
Cook in the air fryer for 5 minutes. Toss and cook 5 minutes more. Toss again and cook 2 more minutes. Serve immediately.

Nutrition Facts : Calories 113.1 calories, Carbohydrate 16.1 g, Fat 5 g, Fiber 7.3 g, Protein 4.6 g, SaturatedFat 0.7 g, Sodium 599.7 mg, Sugar 2.7 g

Ingredients

½ pound okra, ends trimmed and pods sliced
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper

SUPER EASY OVEN-ROASTED OKRA

This is a really easy recipe using frozen okra. Being a full-time employee and a mom of a toddler, I always look for easy and healthy recipes. This one has an Indian flavor to it. It's so easy to put together, and it turns out very well. When you roast the okra, you'll notice the slime goes away. That's what I really like about this recipe. You don't have to monitor it. Just put it in the oven, and it's done.

Provided by PB

Categories Side Dish Vegetables Onion

Time 45m

Yield 2

Number Of Ingredients 12

Super Easy Oven-Roasted Okra image

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 19.2 g, Fat 14.6 g, Fiber 6.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 94.8 mg, Sugar 4.8 g

Ingredients

cooking spray
12 ounces frozen chopped okra
1 medium onion, chopped
2 tablespoons canola oil
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground turmeric
½ teaspoon curry powder
¼ teaspoon paprika
salt to taste
½ teaspoon dried cilantro

SPICY ROASTED OKRA

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

Provided by KerfuffleUponWincle

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Spicy Roasted Okra image

Steps:

Preheat oven to 450°F.
Toss the okra with olive oil to coat.
In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
Toss okra with spiced salt mixture.
Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
Serve immediately with lemon wedges (squeeze over each serving)!
Makes four servings.

Ingredients

12 ounces small okra (whole ~ if using frozen okra, allow it to thaw, then blot dry)
1 1/2 tablespoons olive oil
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
4 lemon wedges (for garnish)

ROASTED OKRA

This came from the local paper. It's an interesting way to prepare okra that cuts down on okra slime. Very easy and much healthier than fried (but fried is still the hands down champ). I only use kosher salt on roasted vegetables, it really does make a difference.

Provided by LonghornMama

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

Roasted Okra image

Steps:

Rinse okra under cold running water and drain.
Trim tops by removing stems, but don't cut whole caps off.
Cut onion in half from stem to top, then each half again in thirds in the same direction.
Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil.
Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting.
Roast at 375 for 5 to 10 minutes.

Nutrition Facts : Calories 116.7, Fat 10.2, SaturatedFat 1.4, Sodium 5.5, Carbohydrate 6.2, Fiber 2.1, Sugar 1.4, Protein 1.4

Ingredients

1/2 lb okra
1 small red onion (6 oz.)
2 cloves garlic, thinly sliced
3 tablespoons olive oil
4 mint sprigs
salt & freshly ground black pepper, to taste

More about "roasted okra recipes"

SIMPLE ROASTED OKRA RECIPE - THE SPRUCE EATS

Oct 02, 2014 Cut the green onions in half lengthwise, and then cut them (white and green parts) into 3-inch lengths. Either in a roasting pan, on a rimmed …
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Category Side Dish

Roasted Okra Recipes

ROASTED FRESH OKRA

If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. -Anna Katsoulis, Greenville, North Carolina

MARTHA ROSE SHULMAN'S ROASTED OKRA

My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.

AIR FRYER ROASTED OKRA

Love the flavor of okra, but dislike the slimy texture? Air-fry the slime out of it!

SUPER EASY OVEN-ROASTED OKRA

SPICY ROASTED OKRA

Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in recipes, because decent fresh okra is hard to find in grocery stores!

ROASTED OKRA

This came from the local paper. It's an interesting way to prepare okra that cuts down on okra slime. Very easy and much healthier than fried (but fried is still the hands down champ). I only use kosher salt on roasted vegetables, it really does make a difference.

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