If you’ve ever wondered if you can roast okra or if one could roast okra, wonder no more. Because roasted okra can be done and more importantly, it should be done.
For real, after I finally tried roasting okra, I forgot why I ever fried it (besides the obvious crispy reasons). Roasted okra becomes chewy and rich, a little bitter from the toasty bits, and — crucial information for some people — loses much, if not all, of its slime!
I’ve never been particularly sensitive to okra slime. Or maybe I just like slimy foods (See: nopalitos, gumbo) but with roasted okra I don’t notice it at all. And along with being yummy as hell, roasted okra is also neat and tidy with no oil splatters on your stove, and I’m not even kidding, but leftover, cold roasted okra is truly wonderful for breakfast.
And fried okra ain’t got nothing on that.
(although I still love fried okra and have been known to — regretfully — eat a half pound of it at one sitting. hahaha lololol #IAlwaysRegretIt but #YOLO)
This technique also totally works with frozen sliced okra! Just toss the still-frozen okra chunks with the other ingredients and spread on a baking sheet. It’ll take a while longer but eventually, you’ll end up with crispy, browned caramelized okra that’d put the okra queen to shame.Print
12 ounces fresh okra (or frozen chopped)
4 teaspoons oil
2 tablespoons diced onion
1/2 teaspoon salt
Optional seasoning: 1/2 teaspoon cumin, turmeric; minced serrano chile
Of using fresh okra, slice into pieces a little thinner than 1/2 inch. If using frozen okra, do not thaw.
Toss okra (fresh or still-frozen) with onion, oil, salt and any additional seasonings until evenly coated. Spread onto a baking sheet and roast at 425ºF for 15-20 minutes (fresh) 35-45 minutes (frozen) until well-cooked and toasted. Serve hot.