Roasted Okra

Growing up in the South, okra is a staple vegetable that shows up on the dinner plate either fried, boiled, or cooked in a gumbo, soup, or with tomatoes and onions.  One of the newest ways to cook okra is roasting in the oven.  It’s the perfect way to get that yummy fried okra taste and an amazing crunchiness in an easy to cook option.  It’s become a favorite of kids and teens that are usually not the biggest vegetable eaters as they can’t resist the crunchy, deliciousness of the okra.

 

1 large bag of frozen, chopped okra (Can use fresh okra)

1-2 Tablespoons of olive or avocado oil

1-2 teaspoons salt

1 teaspoon of black pepper

2 teaspoons of garlic powder

2 teaspoons of onion powder

½ teaspoon turmeric

(OR 1-2 Tablespoons Primal Palate Adobo Seasoning Mix)

 

Preheat oven to 425 degrees.  On a large sheet pan, line with parchment paper (for easy cleanup).  Add the frozen, chopped okra in a single layer.  Drizzle olive oil and then add seasonings.  Toss to mix and spread back in a single layer.  Roast for 40 minutes, then stir the okra on the pan, put back in the oven and cook another 20 minutes or until the okra is browned and crispy (about 60 minutes total cooking time).

 

If using fresh okra, chop 1-2 pounds of okra and place on a sheet pan or slice longways and place cut side down on a sheet pan.  Drizzle olive oil and fresh seasonings and toss to mix.  Check the okra at 20 minutes and then stir and cook another 15-20 minutes until browned and crispy.