ROASTED FRESH OKRA
If you have picky eaters who worry about texture, roasted okra is marvelous. It's OK to crowd the pan. Okra shrinks as it cooks. -Anna Katsoulis, Greenville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Preheat oven to 400°. Toss okra with oil, salt and pepper. Arrange in a 15x10x1-in. baking pan, cut side up. Roast 12-15 minutes or until tender and bottoms are lightly browned.
Nutrition Facts : Calories 115 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
SUPER EASY OVEN-ROASTED OKRA
This is a really easy recipe using frozen okra. Being a full-time employee and a mom of a toddler, I always look for easy and healthy recipes. This one has an Indian flavor to it. It's so easy to put together, and it turns out very well. When you roast the okra, you'll notice the slime goes away. That's what I really like about this recipe. You don't have to monitor it. Just put it in the oven, and it's done.
Provided by PB
Categories Side Dish Vegetables Onion
Time 45m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.
- Place frozen okra and onion on the prepared baking sheet; drizzle with canola oil. Combine onion powder, garlic powder, ginger, turmeric, curry powder, paprika, and salt in a bowl. Sprinkle over vegetables and toss to coat.
- Roast in the preheated oven until tender, about 34 minutes. Remove from the oven and garnish with cilantro.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 19.2 g, Fat 14.6 g, Fiber 6.9 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 94.8 mg, Sugar 4.8 g
MARTHA ROSE SHULMAN'S ROASTED OKRA
My friend Marian Schwartz gave me the idea to roast okra. It's an ingenious strategy: No need to marinate the okra in salt and vinegar beforehand -- it develops a wonderful seared flavor in the hot oven, and it won't be gooey.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 15m
Yield Serves four
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Rinse the okra, and drain on a kitchen towel. The okra should be dry. Trim away the stem ends and the tips, just the very ends, and then place the okra in a large bowl. Salt to taste, and toss with the olive oil until coated.
- Lift the okra from the bowl, leaving behind any excess oil. Place on a sheet pan in one layer. Roast in the oven for 15 minutes (large okra might take a little longer), shaking the pan every five minutes. The okra should be lightly browned and tender, with a nice seared aroma. If you don't want it to brown as much, set the oven at 400 degrees.
- Remove from the heat, toss with fresh thyme, if desired, and freshly ground pepper. Transfer to a platter. Serve hot.
Nutrition Facts : @context http, Calories 98, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 2 grams
ITALIAN BAKED OKRA SPEARS
Tired of the same ole, same ole ways of cooking okra, I decided to try something different and it was a zero-leftover hit with family and friends. I cooked it two ways - one was coated with bread crumbs and the other was not and that produced two really different textures and tastes out of the deal. The best thing was it passed the "slime test" for somebody who hates okra because they hate anything slimy or slippery in their mouth. I got a thumbs up from this person who usually refuses to eat okra. Regarding the Italian herb mixture, I used a refrigerated Italian Herb Paste that I found in the produce section rather than a dry herb seasoning mix. I cooked it until I could smell it then added 5 minutes being careful not to overcook the okra. Enjoy!
Provided by StarFire22
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Rinse okra and set aside to dry.
- Place Italian croutons in food processor and process to a fine consistency.
- Empty crumbs into a small bowl and set aside.
- In a medium size bowl, combine the rest of the ingredients together, mixing thoroughly until you have a thick paste
- Stir the okra into the paste mixture turning gently until all the okra has clumps of the paste clinging to it. It will not have a smooth even coating, rather clumps of coating.
- One by one, place 1/2 of the coated okra on one side of a foal lined cookie sheet.
- Take the other 1/2 of the paste coated okra and roll it gently in the breadcrumbs.
- Place this okra on the other half of the foal lined cookie sheet until the sheet is full.
- Bake for 20 - 25 minutes or until tomato paste mixture has caramelized and okra has an ever so slight crispiness left to it. Do not overcook or it will be gummy and tough.
- Remove from oven and let cool for 10 minutes.
- Enjoy as a messy appetizer finger food or as a side dish.
Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 2.6, Cholesterol 5.5, Sodium 418.7, Carbohydrate 19.2, Fiber 4.8, Sugar 5, Protein 6.4
ROASTED OKRA
As a good Southern gardener, I find myself bringing in okra by the armload nearly every other day. Stewed okra is great, but for a little variety, we like to roast ours from time to time. This is so simple and easy and the okra tends to not be nearly as gummy or slimy when roasted. Chopped tomato makes a great addition when we have some handy.
Provided by ncope
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 20m
Yield 3
Number Of Ingredients 4
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Arrange the okra slices in one layer on a foil lined cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake in the preheated oven for 10 to 15 minutes.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 5.9 g, Fat 4.6 g, Fiber 2.7 g, Protein 1.6 g, SaturatedFat 0.7 g, Sodium 1286.4 mg, Sugar 0.9 g
MEL'S FABULOUSLY EASY SAUTEED OKRA
Okra sauteed in olive oil with lots of garlic. Cornmeal is added toward the end--fabulous fried okra with less oil and with only one pan, no messy battering and frying. Enjoy!
Provided by bwhite
Categories Side Dish Vegetables
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a saute pan over medium heat. Add garlic and cook, stirring constantly, until soft and fragrant, 1 to 2 minutes. Add okra and cook for 5 minutes. Sprinkle cornmeal on top; cook and stir until okra is fork-tender and cornmeal absorbs excess moisture, about 2 minutes.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 13.7 g, Cholesterol 6.2 mg, Fat 9 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 2.2 g, Sodium 118 mg, Sugar 1.5 g
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