On the list of most disliked vegetables, okra ranks high on the list. Which is unfortunate, because we love okra! But it’s understandable. There’s that slimy texture that many folks just don’t like, even if it’s in a tasty gumbo or fried to crispy goodness.
And that’s okay! We can’t like everything, but we’re all about trying new foods, in hopes of discovering a new favorite.
If you have given okra a shot before, didn’t like it, and are willing to try it again, kudos to you! Have we got a recipe for you!
For those who haven’t had okra before, this is a great way to get introduced to this vegetable. It’s easy to cook, and roasting it is a healthy way to enjoy it. Not that we have anything against fried okra… But a healthier alternative is always nice to enjoy for a quick and delicious weeknight meal. (And then we save the fried okra for special occasions!)
All you have to do is chop the okra, toss them in a bit of oil, and then roast for 20 minutes. Roasting cuts back on the sliminess, and the okra becomes tender on the inside and crispy on the outside.
But we’ll be honest with you – this dish can get pretty addictive, and the okra does shrink down somewhat, so we suggest doubling up on the recipe, so that you won’t mind sharing!
Roasting any kind of veggies caramelizes the natural sugars found in them, making them sweeter. Try these other roasted veggies for more healthy side options:
Spread the okra on a sheet pan for even cooking and more exposure to crispiness.
For more kitchen and equipment and tool smarts, visit our ‘Essential Kitchen Cookware and Tools’
- Okra – 1 lb., trimmed and halved
- Cooking oil – 2 tbsp
- Coriander – ½ tsp
- Salt and pepper
- Okra – Trim off ends and then slice in half lengthwise. Spread out onto a sheet pan in one even layer.
- Heat oven to 450 degrees.
- Toss okra with oil. Roast for 20 minutes, shaking once midway through.
- When okra is done, season with coriander. Lightly salt and pepper and toss everything through. Enjoy with your any main course or your favorite Cajun dish!