Oven Roasted Okra Pods
It's my opinion that okra has a bad reputation as a slimy, unappealing vegetable. And truly, some preparation methods render it just so! However, it's such a delicious option especially when it is seasoned well and cooked properly as in this method for Oven Roasted Okra Pods that my daughter-in-law introduced me to.
You must use fresh okra rather than frozen for roasting. It's never so much more delicious as when it is in season in the summer. Look for small, young pods because they are more tender. The larger the pods, the tougher and more fibrous they are.
HINT: If you want to plant your own okra, allow the tough, more fibrous pods to dry out, then take the seeds out and save them to plant next season.
Cut off the stem end and cut the pods in half lengthwise. Wash your knife immediately to get the okra "juice" off so that it doesn't get sticky.
It takes very few ingredients to make okra tasty since it absorbs flavor really well.
- Toss the pods with some avocado oil.
- Then sprinkle the granulated garlic, paprika, and aleppo pepper on.
- Paprika ... I use smoked paprika.
- I also like to add a bit of spice and aleppo pepper has just the right amount. It's not too spicy, but subtly hints at it. You can also use freshly ground black pepper.
- Of course, don't forget salt.
See recipe card for quantities.
Spread the okra pods that have been tossed with oil on a parchment-paper-lined baking sheet.
Sprinkle all the spices over the okra pods.
Put the baking sheet into a preheated 425 degree oven and roast for 20-25 minutes.
Tip: The smaller the okra pods, the more quickly it will roast so keep an eye on it.
Serve with any and all meals as a side dish. I feel it could also pose as an appetizer since they get crispy enough to poke with a toothpick or even pick up with your fingers.
Oven Roasted Okra Pods
Recipe details
- 6 servings
- Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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