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
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
ROASTED OKRA
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
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
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
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
CURRIED OKRA WITH CHICKPEAS AND TOMATOES
An easy Curried Okra recipe
Categories Ginger Tomato Side Sauté Vegetarian Quick & Easy Low Cal High Fiber Curry Chickpea Vegan Okra Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 main-course or 6 side-dish servings
Number Of Ingredients 12
Steps:
- If using fresh okra, trim, leaving tops intact, being careful not to cut into pods.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic with ginger and curry powder, stirring, 2 minutes. Add tomatoes with their juice, chickpeas, and water and boil, uncovered, stirring occasionally, 3 minutes. Stir in okra, salt, and pepper and simmer, covered, stirring occasionally, until okra is tender, about 10 minutes.
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- Heat oil in a large skillet over medium-low. Add yellow onion, and cook, stirring often, until soft and translucent, about 6 minutes. Add garlic and cook, stirring often, until fragrant, 45 to 60 seconds. Add tomatoes, cumin, harissa, lemon zest, and lemon juice, and cook, stirring once or twice, until tomatoes start to break down, about 5 minutes.
- Add okra, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Reduce heat to low, and cover skillet. Cook, stirring occasionally, until okra is just tender, about 10 minutes.
- Add chickpeas, and stir to combine. Cover and cook just until chickpeas are heated through, about 3 minutes. Stir in chopped parsley and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve immediately.
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