Oven-Roasted Okra
Gone are the days of slimy okra! This oven-roasted okra is a family favorite. When we have fresh okra, we roast a big batch for dinner. Roasted okra is an easy side dish to add to any meal!
Growing up, I wouldn’t say I liked okra. I associated it with the slime of slugs. I didn’t know how anyone could enjoy it. Fast forward to the times I ate supper (in the South, lunch is supper) at my grandmother-in-law’s house on Sundays. She made big batches of fried okra to go with whatever meat she served, and she made the best fried okra.
Well, if you are like me, you find frying food tedious and messy. I had to find some way to eat okra that wasn’t slimy but had the same flavors of fried okra.
I roasted asparagus and brussels sprouts in the past. I thought, let’s try roasted okra in the oven. Oh, my word! Delicious was all I could say.
When I make this side dish, I use fresh okra, but frozen okra is acceptable to use.
Ingredients
- Sliced okra
- Olive oil
- Seasoned salt
- Non-stick cooking spray
- Cookie sheet
- Aluminum foil
- Bowl
Instructions
Place the sliced okra in a bowl and drizzle it with olive oil.
Cover the cookie sheet in aluminum foil. Spray it with non-stick cooking spray.
Place the okra on the cookie sheet in a single layer. Sprinkle with seasoned salt. Put in a preheated 400ºF oven for 15 -20 minutes.
Oven-Roasted Okra
Ingredients
- 1 tbsp olive oil
- 3 cups okra, sliced
- 2 tsp seasoned salt
Instructions
- Preheat oven to 400ºF.
- Line a baking sheet with aluminum foil. Coat the foil with nonstick cooking spray.
- In a bowl, coat okra with olive oil.
- Place okra on the baking sheet in a single layer.
- Sprinkle with seasoned salt.
- Roast in over for 15-20 minutes
Nutrition values are estimates, for exact values consult a nutritionist.
