While oven roasted okra doesn’t have the same “crunch” as the fried variety, the true okra taste also isn’t overpowered by a thick coating. In this version, the cumin provides a smoky flavor while the light seasoning of salt and pepper let this green jewel’s flavor shine through. Place the okra in the center of a large rimmed sheet pan and drizzle oil over the top. What about the slime? Will it get crisp? But as it turns out, my family loves oven roasted okra. Spray a baking sheet with cooking spray and preheat oven to 425 degrees. Let sit while you prepare the other ingredients. I didn’t always think this was an option for okra. Whisk together egg, buttermilk, and hot sauce in a medium bowl. So what’s an easy way to get this veggie prepped and cooked with hardly any fuss and no constant monitoring? Oven roasting. While coating and frying cut okra is a southern staple, it’s not always the fastest way to get this veggie on your weeknight dinner table (not to mention the clean-up and “fried” smell left lingering in the house). Thank you for supporting my site! Oven Roasted Okra This post may contain affiliate links, which simply means I may earn a commission off of links at no extra cost to you. Slowly add the olive oil and 2 tablespoons of the reserved warm bacon grease, whisking until. In a small bowl, whisk together the honey, stone ground Dijon mustard, red wine vinegar, and sea salt, until smooth. (Here’s a hint: pointer-finger sized is just about perfect!) Drain the bacon on a paper towel lined plate, reserving the rendered bacon grease for the vinaigrette and for cooking the okra later. Spread out on a rimmed baking sheet (make sure theyre not. You’ll find great info on picking (or choosing at the farmers’ market) here. Toss okra in a large bowl with olive oil, salt, pepper and curry powder. It’ll take a while longer but eventually, you’ll end up with crispy, browned caramelized okra that’d put the okra queen to shame.For any recipe, or raw okra eating, you want to make sure you pick them at the right size. Pour half the oil, salt, and pepper onto the okra on each baking sheet use your hands to toss until its evenly coated. Divide the sliced okra between two rimmed baking sheets. This technique also totally works with frozen sliced okra! Just toss the still-frozen okra chunks with the other ingredients and spread on a baking sheet. Slice the stem end off and cut the okra in half lengthwise. Roast for 10-15 minutes, or until the okra is completely. hahaha lololol #IAlwaysRegretIt but #YOLO) Tip! To reheat the roasted okra, preheat your oven to 350F (175C) and transfer the okra to a baking sheet. (although I still love fried okra and have been known to - regretfully - eat a half pound of it at one sitting. And along with being yummy as hell, roasted okra is also neat and tidy with no oil splatters on your stove, and I’m not even kidding, but leftover, cold roasted okra is truly wonderful for breakfast.Īnd fried okra ain’t got nothing on that. Or maybe I just like slimy foods (See: nopalitos, gumbo) but with roasted okra I don’t notice it at all. I’ve never been particularly sensitive to okra slime.

Roasted okra becomes chewy and rich, a little bitter from the toasty bits, and - crucial information for some people - loses much, if not all, of its slime! Because roasted okra can be done and more importantly, it should be done.įor real, after I finally tried roasting okra, I forgot why I ever fried it (besides the obvious crispy reasons). Roast the okra in the oven for 15 to 18 minutes. Toss everything together, then spread out the okra across the pan in a single layer, making sure none of the pieces are touching each other. Drizzle the olive oil over the okra, and sprinkle the thyme, salt, and pepper over it. Rinse the okra and let it dry completely and come to room temperature. Pile the okra on a large, rimmed sheet pan. If you’ve ever wondered if you can roast okra or if one could roast okra, wonder no more. Brush a medium-sized baking tray with 1 tablespoon of olive oil.