Baked Okra Food

OKRA WITH TOMATOES

Steps:

• Saute 4 smashed garlic cloves in 3 tablespoons olive oil over medium heat until golden. Add 4 cups okra (halved lengthwise) and 1 small onion (cut into wedges); season with salt and pepper and cook until the okra is tender and bright, 10 to 12 minutes. Add 1 pint halved cherry tomatoes; cook until just bursting, 3 minutes. Finish with a splash of cider vinegar.

EASY BAKED OKRA

Steps:

• Preheat the oven to 450 degrees.
• Rinse the okra, and dry with a paper towel. Trim away the stem ends, and then cut it into 1/2 to 3/4-inch pieces. Spread the okra on a sheet pan in a single layer. Drizzle with olive oil, paprika, salt, and a pinch of cayenne pepper. Stir.
• Bake the okra for about 15 minutes. The okra should be lightly browned and tender, with a nice seared aroma. Serve immediately.

OVEN ROASTED OKRA

Steps:

• Preheat oven to 450°F.
• Trim the okra by cutting away the stem ends and the tips, just the very ends. Then cut the okra in half, lengthwise.
• Place okra in a large bowl. Add oil and spices and toss to coat the okra halves.
• Place okra on a baking sheet in a single layer.
• Roast in the oven for 20-25 minutes, shaking or stirring the okra at least twice during the roasting time. You'll know the okra is ready when it's lightly browned and tender.
• Serve hot as they tend to lose the crispy texture as they cool.

BAKED CUT OKRA

Steps:

• Preheat oven to 450 degrees.
• Mix okra, corn meal, salt and pepper in a baking dish until the okra is thoroughly coated with the corn meal.
• Slice the butter on top of the okra.
• Bake for 45 minutes, turning half-way through with a spatula so the okra will brown evenly.
• Remove from oven and drain on a paper towel.

BAKED OKRA

Steps:

• Put okra in ziploc bag with a tablespoon or two of olive oil and shake until coated.
• Spread okra on baking sheet and sprinkle with salt and pepper.
• Bake at 400 degrees for 30 minutes, turning pieces over once halfway through cooking.

EASY ROASTED OKRA RECIPE

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Slice each okra pod in half. Place the okra in a medium bowl and mix with the olive oil, garlic powder, paprika, and kosher salt.
• Line a baking sheet with parchment paper. Place the pods face-down on the baking sheet in an even layer. Roast for about 15 minutes until tender and lightly crisped at the edges. Serve immediately (best eaten right out of the oven, but you can refrigerate leftovers if desired).

CRUNCHY OVEN-FRIED OKRA

Steps:

• Preheat the oven to 425 degrees. Combine the cornmeal, panko, salt, pepper, and Parmesan cheese in a gallon-size ziplock bag.
• In a separate bowl, gently toss the okra with the beaten eggs until evenly coated.
• Pour oil onto a rimmed baking sheet (15x10x1) and place in the preheated oven for just a few minutes to warm up the oil--be careful to not let it start to smoke.
• In the meantime, add the wet okra a little at a time to the bag and shake until coated. If needed, you may add additional cornmeal and panko breadcrumbs -- if the okra isn't coated as much as you like. Carefully add the okra to the hot baking sheet.
• Bake for 15-20 minutes, or until tender, turning the okra halfway through baking. To get a nice golden brown, increase oven heat to broil and watch carefully, stirring as needed.

EASY OVEN ROASTED OKRA

Steps:

• Preheat oven to 400 degrees. While oven is heating, slice okra into 1/2-3/4 inch pieces.
• Spread cut okra in a single layer on a large baking sheet. Drizzle with olive oil and stir okra to coat.
• Mix salt, garlic powder, pepper, and cumin in small dish and stir well. Sprinkle on top of okra.
• Bake 15-20 minutes or until okra is lightly browned on edges. Remove from oven and serve immediately.

SIMPLE ROASTED OKRA

Steps:

• Preheat oven to 425°F. Toss together all ingredients in a large bowl until combined. Spread mixture in a single layer on a large baking sheet. Roast in preheated oven until okra is tender and browned, 20 to 25 minutes, stirring mixture halfway through cook time. Serve.

SIMPLE ROASTED OKRA

Steps:

• Preheat an oven to 400 F. While the oven heats, trim the okra, removing the tough stem ends. Cut the okra pods in half lengthwise for faster, more even roasting. Cutting them before cooking in the dry heat of the oven also seems to further minimize the slime-factor for which these nutty pods are so famous.
• Trim off and discard the root end and any dried part from the green ends of the green onions. Cut the green onions in half lengthwise, and then cut them (white and green parts) into 3-inch lengths.
• Either in a roasting pan, on a rimmed baking sheet, or in a large bowl, combine the okra and the green onion. Drizzle the vegetables with the oil, and sprinkle with the salt. Toss to coat everything evenly and thoroughly. Spread the vegetables in a single layer in a roasting pan or rimmed baking sheet.
• Roast the okra until it's tender and its edges are browning; this tends to happen somewhere in the neighborhood of 25 minutes. After 15 minutes, you may want to take the pan out and stir the vegetables around a bit, being sure to settle the okra back into a single layer before returning the pan to the oven to finish roasting. Serve the roasted okra hot or warm.

ROASTED OKRA

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.

BAKED OKRA

Steps:

• Heat oven to 400°F.
• Coat okra with coating mix as directed on package.
• Spread onto parchment-covered rimmed baking sheet.
• Bake 25 to 30 min. or until golden brown.
• Serve with dressing.