Side · Snack
Crispy Roasted Okra
Whole okra pods roasted hot and fast so they turn crisp, not slippery.
⏱ 25 min (5 min prep, 20 min cooking)
🍽 Serves 4 · about 3/4 cup
quickbudget
vegetarianvegangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Okra
- 1 lb Okra, stems trimmed, halved lengthwise
- 2 tbsp Olive oil
- ½ tsp Smoked paprika
- ½ tsp Garlic powder
- ½ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large rimmed baking sheet.
- Heat the oven to 425°F. Pat the okra dry; dry okra roasts crisper.
- Toss with the oil, paprika, garlic powder and salt on the baking sheet and spread cut side down in one layer.
- Roast 15 to 20 minutes, turning once, until browned and crisp at the edges.
Make aheadTrim the okra up to 2 days ahead. Best eaten right away.
↺ LeftoversChop into scrambled eggs or a grain bowl.
🧒 With kidsServe with ranch or ketchup for dipping, like fries.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.