Oven Roasted Lemon Parmesan Okra Recipes

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ROASTED OKRA



Roasted Okra image

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.

Provided by ncope

Categories     Side Dish     Vegetables     Roasted Vegetable Recipes

Time 20m

Yield 3

Number Of Ingredients 4

18 fresh okra pods, sliced 1/3 inch thick
1 tablespoon olive oil
2 teaspoons kosher salt, or to taste
2 teaspoons black pepper, or to taste

Steps:

  • 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.

Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g

OVEN-ROASTED, LEMON-PARMESAN OKRA



Oven-Roasted, Lemon-Parmesan Okra image

Modified from the dallasnews.com -- Recipe by Tina Danze, published August 10, 2011. NOTE: Recently, I saw on America's Test Kitchen (or Cook's Country), to use frozen okra thawed and blotted dry in recipes, rather than trying to find decent fresh okra in grocery stores!

Provided by KerfuffleUponWincle

Categories     Lemon

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces small okra (small whole ~ frozen okra, thawed and patted dry)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 lemon (zest of)
1 1/2 tablespoons parmigiano-reggiano cheese (finely grated)
1/2 teaspoon coarse salt (or to taste)
fresh ground black pepper (to taste)
1 tablespoon parmigiano-reggiano cheese (additional garnish, finely grated)

Steps:

  • Preheat oven to 425°F.
  • Toss whole okra with oil, lemon juice, zest, 1 1/2 tablespoons grated cheese, salt and pepper. Place okra on a rimmed baking sheet and roast until tender, about 15 minutes.
  • Remove okra from oven, and immediately top with additional grated cheese.
  • Taste and season with additional salt and pepper, if necessary.
  • Makes four servings.

LEMON-PARMESAN ROASTED POTATOES



Lemon-Parmesan Roasted Potatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

1 1/2 pounds baby Yukon gold potatoes, halved
1 1/2 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
1/3 cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving
Freshly ground pepper
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Preheat the oven to 450 degrees F. Put the potatoes in a large pot and cover with cold water by 1 inch; season with salt. Bring to a boil and cook over medium-high heat until just tender, about 7 minutes; drain.
  • Meanwhile, pulse the bread in a food processor to make coarse crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the potatoes and toss.
  • Arrange the potatoes cut-side down on a baking sheet. Roast until golden and tender, about 10 minutes. Sprinkle with the parsley and parmesan; continue roasting until golden brown, about 5 more minutes. Transfer to a serving dish, season with salt and serve with lemon wedges.

MARTHA ROSE SHULMAN'S ROASTED OKRA



Martha Rose Shulman's Roasted Okra image

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

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

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

ROASTED OKRA AND ONIONS



Roasted Okra and Onions image

Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.

Provided by Kim Severson

Categories     quick, vegetables, appetizer, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 pound okra pods, washed, capped and cut in half lengthwise
1 Vidalia (or other sweet) onion, small, sliced into crescents
Kosher salt and freshly ground pepper
2 tablespoons olive oil
Chopped fresh basil and mint

Steps:

  • Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.

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