Martha Rose Shulman is the author of “ The Very Best of Recipes for Health. In a small dish, mix salt, pepper, garlic powder, and cumin (I love the hint of smokiness that this adds).
Spread okra onto a sheet pan in a single layer. Wash your fresh okra pods and slice into 1/2 to 3/4 inch pieces. 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 Easy Baked Okra Recipe Preheat oven to 400 degrees.
Serve hot.Īdvance preparation: You can trim the okra several hours ahead, but this is a last-minute dish. Bake for 7 minutes, then flip with a spatula, and bake for 7-8 minutes or until lightly browned. Drizzle any remaining oil in the bowl over the okra. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Spread the okra on a sheet pan in a single layer. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Toss the okra in the oil, then spread in an even layer on a baking sheet. Rinse the okra, and dry with a paper towel. Bake in oven at 350F for 20 mins, turn the okra pieces over once and bake for an additional 20 mins remove from oven and drizzle lemon/lime juice and serve Note: Baking time will vary depending on your oven, so check frequently. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. In a large mixing bowl, combine the oil, salt, and pepper. Mix well with a fork so okra slices are coated with oil and spices. If you don’t want it to brown as much, set the oven at 400 degrees.ģ. The okra should be lightly browned and tender, with a nice seared aroma. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. Rinse the okra and let it dry completely and come to room temperature. Lift the okra from the bowl, leaving behind any excess oil. Brush a medium-sized baking tray with 1 tablespoon of olive oil. 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. Rinse the okra, and drain on a kitchen towel. Tell your kids they’re “green French fries.”ġ. In a large a cast iron skillet over medium high heat, warm add a tablespoon of. Serve hot.Īdvance preparation: You can trim the okra several hours ahead, but this is a last-minute dish.Let this simple recipe for late summer okra take a load off your evening. Roasted Okra Rinse the fresh whole okra in a colander under cool running water. Toss until the oil and spices evenly coat the okra.
Add the okra to the baking sheet, drizzle with oil, and sprinkle with the salt, garlic powder, and pepper. Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Preheat the oven to 425☏ and line a rimmed baking sheet with foil. If you don’t want it to brown as much, set the oven at 400 degrees.
Lift the okra from the bowl, leaving behind any excess oil. Once they are done, remove them from the skillet and set them on a plate. Roast 12-15 minutes or until tender and bottoms are lightly browned. Once the pan is very hot, add the okra on and char it for about 2-3 minutes a side until they are brown or charred. 1 pound fresh okra, trimmed and cut lengthwise in half 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper Buy Ingredients Powered by Chicory Directions Preheat oven to 400. Salt to taste, and toss with the olive oil until coated. Set the stove to high heat and place the cast iron skillet on until it gets really hot. Roast in oven 30 to 45 minutes or until nicely browned. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. In a bowl, combine okra, salt, pepper and remaining olive oil, toss to coat and place on a sheet pan.
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