Spicy Oven Roasted Okra Recipes

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

Ingredients

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

SPICY OVEN ROASTED OKRA RECIPE

Spicy Oven Roasted Okra Recipe image

See how easy it is to make a healthy okra recipe in your oven using these fabulous instructions. This delicious, spiced-up method for cooking your fresh okra will make an okra lover out of the most finicky eater. Serve this tempting spicy oven roasted okra recipe for dinner, an afternoon snack, or in place or chips or pretzels. It is that good!

Provided by Ann

Categories Recipes

Time 25m

Number Of Ingredients 9

Ingredients

12 young Okra Pods
Olive Oil
1 tsp Cumin
½ tsp Turmeric
1 tsp Coriander
1 tsp Garlic powder
1 tsp Cornstarch
Salt, to taste
Pepper, to taste

Steps:

Preheat oven to 425°F.
Wash and thoroughly dry your okra. (Make sure the okra is completely dry to help eliminate any sliminess when cooked.)
Cut the ends off of each okra pod, and slice them in half.
Place the sliced pods into a bowl and drizzle a small amount of olive oil over them.
Toss to coat all of the okra in the oil.
Add cumin, turmeric, coriander, and garlic powder into a small bow; mix to combine.
Sprinkle the herb mixture of turmeric, cumin, coriander and garlic powder on the sliced okra and toss to mix well.
Add 1 teaspoon of cornstarch to the okra, and mix with your hands to coat each piece evenly.
Spread the spiced okra out on a baking sheet, sliced side up.
Add salt and pepper to taste.
Bake for 15 minutes in a preheated 425° oven until the okra is softened and slightly crispy. If your okra comes out stringy and too tough to eat, your pods were too mature. The resulting okra should be smooth and easy to eat with very little to no sliminess.
Serve when warm!

Nutrition Facts : Calories 146 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 13 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6 half pods, Sodium 176 milligrams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

SPICY ROASTED OKRA

Spicy Roasted Okra image

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

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)

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.

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