Roasted Okra

Growing up in the south, the okra was abundant, so I was in for a rude awakening when I moved to California in my early 20s and discovered, much to me no likey, that okra was not, in fact, a nationwide phenomenon, but rather a regional delicacy that thrives in the hot, steamy clime of the Dirty South. Anytime I happened to stumble upon a rogue SoCal BBQ joint offering okra (a rarity, to be sure), I rejoiced.

Now that I’ve found my way back to the homeland, okra is once again abundant, and here in the south, we like our okra fried. In my kitchen, ain’t no one got time for a fryer, so I developed this recipe to satisfy my fried-okra lust without saddling myself with a fried-okra ass.

I’m gonna be honest: I’m so not down with okra if it’s not prepared right. Slimy? Hell to the no. This is okra done right. Warm, slightly crisp and satisfyingly salty, these are always a hit with my boys, who offer up glowing endorsements like “mmmm yummy” and “this tastes like french fries”. It’s super easy, minimal prep and extremely delicious, with zero signature okra sliminess.

Print Recipe

Roasted Okra

A roasted veggie side dish to rival any fried okra out there.

Votes: 0
Rating: 0
You:

Rate this recipe!

Courses

Veggie Side

Prep Time

5 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• 2-3 cups chopped okra
• 2-3 Tbsp olive oil
• 1/2 tsp to 3/4sea salt to taste

Courses Veggie Side Prep Time 5 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients 2-3 cups chopped okra 2-3 Tbsp olive oil 1/2 tsp to 3/4sea salt to taste

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Preheat the oven to 425 degrees with the sheet pan inside.
2. Mix the okra, olive oil and sea salt, remove the hot sheet pan from the oven and spread out the okra evenly.
3. Roast for 20 to 25 minutes, or until okra is golden.
4. Try not to just eat it all straight off the pan, I dare you.