Roasted Okra Food

ROASTED OKRA

Steps:

• Rinse okra under cold running water and drain.
• Trim tops by removing stems, but don't cut whole caps off.
• Cut onion in half from stem to top, then each half again in thirds in the same direction.
• Put okra, onion and garlic on an oiled flat pan and drizzle with olive oil.
• Tuck in mint sprigs, sprinkle with 3/4 t salt and pepper, toss all together lightly and let flavors mingle at least 20 minutes before roasting.
• Roast at 375 for 5 to 10 minutes.

SUPER EASY OVEN-ROASTED OKRA

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.

ROASTED OKRA AND CHICKPEAS

Steps:

• Preheat the oven to 425 degrees F. Trim the very top of the stem of the okra pods, as they are often brown. Cut into 1-inch diagonal pieces and add to a baking sheet. Toss with the oil. Dry the chickpeas in a paper towel or a kitchen towel and add to the baking sheet.
• Combine the garam masala and 1/2 teaspoon each of salt and pepper in a small bowl. Sprinkle the mixture over the okra and chickpeas and toss to coat; everything should look evenly dusted. Spread the ingredients in a single layer and roast until the okra is tender when pierced with a knife and the chickpeas are crispy, 25 to 30 minutes. Season with salt. Toss together and serve while warm.

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.

ROASTED FRESH OKRA

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.

ROASTED OKRA

Steps:

• Preheat oven to 180 degrees celcius.
• Spray an oven tray with nonstick pan spray.
• Add all ingredients to tray and mix well.
• Roast okra in oven for approx 30 mins, stirring occasionally. Some may prefer to roast the vegetables a little longer.
• Serve with roti and tomato chutney.

ROASTED OKRA

Steps:

• Preheat an oven to 425 degrees.
• Place the okra in a bowl or plastic ziplock bag and toss with olive oil. Arrange the okra in one layer on a foil lined baking or cookie sheet. Sprinkle with salt and pepper.
• Bake in preheated oven for 20 - 25 minutes until they turn brown and become crisp.

ROASTED OKRA, TOMATOES & GARLIC

Steps:

• Preheat oven to 400 degrees; line baking pan with release foil or spray with cooking spray.
• Rinse the okra in cold water and drain well on paper towel; trim the tops of okra BUT don't remove the caps.
• Put okra in prepared baking pan, add sliced onion, garlic tomatoes(whole cherry or cut in half ,cut heirloom tomatoes into chunks) add green beans if using and mint.
• Drizzle with olive oil season with salt & pepper, stir together.
• Roast in oven for 10 to 12 minutes, giving the vegetables a toss if needed.
• Serve hot, warm or at room temperature, enjoy.

SPICY ROASTED OKRA

Steps:

• Preheat oven to 450°F.
• Toss the okra with olive oil to coat.
• In a small bowl combine coriander, cumin, paprika, cayenne pepper and salt.
• Toss okra with spiced salt mixture.
• Spread okra on a rimmed baking sheet and roast for 12 to 15 minutes, or until tender, turning once.
• Serve immediately with lemon wedges (squeeze over each serving)!
• Makes four servings.

MARTHA ROSE SHULMAN'S ROASTED OKRA

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.