I’m not a fan of boiled okra but, I do like fried okra. I’ve been oven roasting lots of vegetables lately and most give me the taste of charred or grilled . It’s supposed to be healthier depending on how much oil or other fat used in the recipe. I’ve done carrots, broccoli, onions, squash, eggplant and cabbage. Some turned out great and others were a waste of time.
Air fryers have become popular as devices used to alleviate some of the calories and fats from many fried foods. At this time an air fryer is not in my future. I also, don’t want to relinquish kitchen counter real estate for the fryer.
1 pound fresh okra rinsed and dried
2 tsps. of oil
½ tsp. Salt
DIRECTIONS
Preheat oven to 425 degrees
1. Remove okra caps.
Split okra pods lengthwise.(for crispiness)
2 Place in a bowl.
Add oil and salt. Toss thoroughly.
3. Place pods seed
side down on a baking sheet.
4. Cover with foil
and place in oven for 7 minutes*.
5. After 7 minutes
remove foil and place okra back in
oven for another 7-10* minutes.
6. Remove okra from
oven. Allow to cool on a cooling rack.
You’ll notice that the okra has shrunk and that the flat side is a golden
brown.
ENJOY your okra on its own or with a dipping sauce of your choice. Use as an appetizer or a side dish.
Blogger Note:
* If using a shiny baking sheet, change cook times to 10 minutes each
way. If using a browned baking sheet (what I used) cook for 7 minutes. Ovens may vary so check your okra halfway and make
adjustments as necessary.
Blogger’s Opinions:
v Washing and cutting were the most
time consuming parts of the recipe.
v I found the okra to be tasty but
needing a little more seasoning. In the future I’ll be adding onion and garlic
powder, salt, pepper, smoked paprika and a little more oil.
v There are other roasted okra recipes
online that I may try in the future .
That's it***
