Okra was a totally foreign concept when I moved to Georgia. I’m actually not sure I knew what it was, or that it even existed. But this is Georgia. And there are few things we do better than take healthy vegetables, soak them in batter, and fry them up. Since moving here several years ago, I’ve fallen in love with fried okra, but just can’t have it all that often. Sometimes I’ll buy a big container of fresh okra and pseudo-fry it (a little olive oil, some cornmeal mixture, and saute). Then Pinterest offered up this gem: roasted okra. I would never have thought of it, and let me tell you—it’s genius.
A co-worker brought some okra from her garden into work, and so on a whim I snatched it all and tried roasting it.
Other super healthy side dishes you’ll love:
- Cheesy Rosemary Sweet Potatoes on the Grill
- Brussels Sprouts & Kale Slaw with Maple-Cider Vinaigrette
- Grilled Zucchini with Lemon Salt
- Roasted Sweet Potato Fries
Fuzzy fresh okra. Wash well, pat dry.
Whole process takes like 15-20 minutes, and that’s just baking time. Preheat the oven to 425.
Cut the tops off the okra, then chop them into about half-inch or maybe a little bigger slices. I left the pointy ends quite long, kind of like okra fries.
Arrange them on a baking sheet. I like to put tin foil down first, and spray some cooking spray on it as well.
Sprinkle salt and pepper (I like fresh-ground for both) on them, and then garlic powder (my roasting vegetable secret weapon!).
Roast in the oven for 15-20 minutes depending on your oven. I’d say 20 is a safe bet, I kept checking them every minute or two after the 15-minute mark passed, because I wanted them good and crispy but not burnt.
I threw a little more salt and pepper on top when they came out of the oven, to make sure it stuck. They tasted just as good as fried, but much healthier!
Recipe is easy, put olive oil, salt and pepper, and garlic powder on okra. Bake at 425 for 15-20 minutes.