Think roasted okra isn’t sexy? Then clearly you haven’t had roasted okra that’s roasted like this. Tender. Nicely spiced. Not slimy. And so completely pleasant as to make you forget it’s healthy.
How to Serve Spiced Okra
We’ve been heaping these spiced okra on our plates as a side dish although we could see fancying them up as an appetizer with a silver platter and maybe some plain yogurt as a dip.
- Quick Glance
- Quick Glance
- 5 M
- 25 M
- Serves 4
reheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
Dump the okra in a large bowl. Drizzle the ghee or bacon fat over the okra and toss well to coat each okra evenly. Combine the spices and salt in a small bowl, sprinkle the spice mixture over the okra, and toss well.
Spread the okra on the prepared baking sheet and roast for 5 minutes. Shake the baking sheet or use a spatula to flip the okra and continue to roast for 5 minutes more. Flip the okra again and, if necessary, roast for 5 minutes more, or until the okra is slightly blistered and the spices are lightly browned. Serve warm or at room temperature.
Recipe Testers' Reviews
Okra is one of our family's favorite vegetables. My grandmother always told me it contained neurotransmitters that formed neuronal connections that made you an expert in math. I’m not sure about that tale but it did inspire me to eat okra and I’m always looking for different ways to cook it. This roasted okra is a very easy, healthy, spiced, and flavorful recipe to make. I used ghee. It turned out very delicious and today I served it as a side dish with home made chapathis and lentil stew. It was very flavorful and well balanced in terms of spices. I served it with a yellow lentil stew and homemade chapathis
This roasted okra is delicious, easy, and comes together in a snap. Some folks shy away from okra because it gets, well, you know, slimy when cooked too long. This is actually a great feature to utilize if you want to thicken up a stew, but in general the ease with which okra goes from "wow" to "blech" has given it a bad rap. There’s a subtle art to cooking the vegetable and this recipe has got it right. Ten minutes roasted at high heat rides the delicate balance of perfectly tender and a little snappy without crossing over to slime city. The seasoning is warming and delicious. I used rendered bacon fat for the roast okra. FWIW I didn't think I was going to find okra so I also made a version with fresh broccoli and roasted the veg a bit longer. It was equally delicious, making this a super versatile recipe!