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.
This roasted okra recipe will forever change your mind about the oft-maligned vegetable. There’s a subtle art to cooking okra and this recipe has mastered it. There’s not a trace of the slimy or gummy traits that earned this vegetable its not-so-nice reputation. Thanks to a spice rub with a gentle heat and the perfect oven temperature, this recipe yields roasted okra so flavorful you’ll wonder why everyone doesn’t cook them this way.–Angie Zoobkoff
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
- 5 M
- 25 M
- Serves 4
- 1 pound (454 grams) fresh okra (small okra, about the size of your pinky finger, is best for this recipe)
- 1 1/2 to 2 1/2 tablespoons (20 to 45 ml) store-bought or homemade ghee or bacon drippings, melted
- 1 tablespoon (6 grams) ground cumin
- 1 teaspoon (2 grams) onion powder
- 1/2 teaspoon (1 gram) ground white pepper
- 1/4 to 1/2 teaspoons (7 grams) smoked hot paprika
- 1/4 teaspoon (1 grams) sea salt
- Plain yogurt for serving (optional)
- 1. reheat the oven to 450°F (232°C). Line a rimmed baking sheet with parchment paper.
- 2. 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.
- 3. 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.