Oven Roasted Okra

Amber Bracegirdle | Bluebonnet Baker

If you think you don't like okra, try this oven-roasted okra recipe - it might just change your mind!

Sadly, okra doesn't have the best reputation. This is mainly due to the fact that the pods are mucilaginous - which translates to slimy!

Also known as 'lady fingers', okra is full of digestible fiber. Whilst this makes it a very healthy vegetable, it is the fiber that contributes to the sliminess.

Freezing Okra Photo

To okra's credit, the slimy texture can be a reall asset in some recipes, particularly in soups and stews where it acts as a natural thickener.

But if you really don't care for the texture, you may find that oven roasted okra is more to your taste.

In this recipe, the pods are cut before cooking. The dry heat of the oven helps reduce the 'slime' factor significantly, so even if you haven't enjoyed okra before, you might just like it cooked like this!

Another way to make okra less slimy

In addition to roasting it, there is another way to reduce the sliminess of okra, so that you can then go ahead and use it in other recipes and pleasantly surprise your family with just how good it can be!

All you need to do is place the fresh okra in a bowl and cover it with cold water. Squeeze in all the juice from one whole lime, then set aside for 20 minutes. Drain, cook, and marvel at the improvement!

Freezing Okra Image

More tips for preparing and cooking with okra

If you have more okra than you know what to do with, read our tips for freezing okra. 

Take advantage of okra's thickening properties with this tasty Okra Soup Recipe - or why not try something a little different and prepare this Gluten Free Fried Okra? It's a real treat!

Freezing Okra Pic

Okra is also an important and delicious ingredient in this Coconut Chicken Curry, which is full of wonderful, bold flavor and best served over plain basmati rice.

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Oven Roasted Okra

    6 Servings

Ingredients

  • 1 pound Okra
  • 3 medium Green Onions
  • 1 tablespoon Vegetable Oil
  • 1/2 teaspoon Fine Sea Salt

Directions

  1. Preheat your oven to 400 F. 
  2. Prepare the okra by trimming it and removing the tough stem ends. 
  3. To help the okra pods roast more quickly and evenly, cut them in half lengthwise.
  4. Remove the roots from the green onions, along with any green parts that have dried out. Cut them in half lengthwise, then cut them into 3 inch lengths (including the green parts).
  5. Mix the okra and green onion together in a roasting pan, then drizzle with olive oil and sprinkle with salt. Toss until well combined.
  6. Ensure the vegetables are evenly spread in a single layer, then place the pan into the oven and roast for 15 minutes. Take the pan out of the oven, stir well, then return the pan to the oven until the okra has started to brown and is tender (this usually takes another 10 to 15 minutes).
  7. Serve hot or warm.
Source: The Spruce Eats
Published:
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Source:
The Spruce Eats
Cooking Method:
Roasted
Category:
Okra
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Related Recipes:
Okra Recipes, Vegetable Recipes, Vegetarian Recipes, Roasted Recipes, Side Dish Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Published:
Author: Amber Bracegirdle
Source: The Spruce Eats
Recipe Yields: 6 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 26 minutes

Nutrition Facts

Serving Size 1 serving
Servings Per Recipe 6

Amount Per Serving
Calories from Fat 17
Calories 46

% Daily Value*
3%
Total Fat 2g
1%
  Saturated Fat 0g
8%
Sodium 201mg
2%
Total Carbohydrate 6g
3%
  Dietary Fiber 2g
  Sugars 1g
3%
Protein 2g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Amber Bracegirdle

About Amber

Amber is a native Texan, born to a family of fabulous cooks. She shares her love of all things Tex-Mex and Southern both on her blog, Bluebonnet Baker, and here on Food Fanatic. She heavily endorses the use of the contraction "y'all".

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