Saturday, March 17, 2012

Roasted Okra

Jana here with a new recipe I tried, and it was a hit with my family!  We grow okra in our garden every year, and always have plenty to eat or freeze for later.  This recipe is perfect for fresh okra, or you can use frozen okra, defrosting it first.  Since it will be several months until we have okra growing in the garden, I used frozen this time.  If you have ever cooked okra any way other than the traditional Southern style (fried!), you know that it can be a little bit stringy or 'slimy' in texture.  Roasting the okra takes away this element almost completely!  The okra was full of flavor, and great as a side dish to any meal!  I got inspiration for this recipe from All Recipes.  I added quite a few of my own seasonings.

Roasted Okra

14 ounces chopped okra
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika

1.  Preheat oven to 425 degrees. 

2.  Place chopped okra in a large ziploc bag, and add olive oil.  Shake bag so the olive oil is evenly distributed on the okra.

3. Place okra on a cookie sheet/baking sheet.  I used a silicone liner on mine, but you could also use foil.  Sprinkle the spices evenly on the okra, and stir to coat.

4. Bake for 10-15 minutes.



  1. Hmmm, this is the way you were talking about cooking okra...maybe I'll try it...maybe. ;)

  2. I had to go to the 'big city' store to get frozen UNbreaded okra, but I'm going to try it this week too :) Becca

  3. Sarah, I really think you would like this! In the Summer when I have okra and tomatoes from the garden, I typically saute the okra with tomatoes, and season with similar spices. It is really good both ways!