Although fried okra serves as a tried-and-true staple in Southern cuisine, this versatile vegetable lends itself to dishes as diverse as salads, gumbos, soups and pickled treats. Apart from its distinctly gummy texture and zucchini-like taste, okra is rich in nutrients including folate, B6 and calcium. Oven roasting okra is a savory and health-friendly alternative to frying the veggie -- and its takes a whole lot less effort to prepare. Unlike fried okra, roasted okra reduces the “slime” factor and lends the dish a satisfying crunch.
Step 1
Preheat your oven to 400 or 450 degrees Fahrenheit. Larger pieces of okra require higher heat.
Step 2
Wash the okra thoroughly by running it under cool water and scrubbing the skin with the pads of your fingers. Pat the okra dry with a clean kitchen towel; the okra should not be wet while cooking.
Step 3
Slice the stems off the okra and cut it into chip-like slices or slivers. If you prefer, you can cook the okra whole instead.
Step 4
Mix a bit of oil and, if you like, a few dashes of salt and pepper in a bowl. Toss the okra slices in the oil until they're lightly coated. Place them evenly on a baking sheet.
Step 5
Pre-season the okra before roasting. Recommended seasonings for this dish include garlic powder, thyme, smoked paprika or even brown sugar, but feel free to experiment with your favorites.
Step 6
Cook for about 10 to 15 minutes per sheet of okra, turning the pieces about halfway through. The okra should have a crisp, very slightly browned exterior with a tender interior. Serve the okra while it's hot.
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