We live in the south, Texas to be exact. You cannot live in the South and not like/ eat okra. It’s just a thing. Some of my favorite memories growing up were going to my grandparents’ house for lunch after church and my grandma making fried okra and fried squash as a side. I love some fried okra, but in a time when we are trying to be a little bit healthier, we have pivoted to roasted okra- the same flavor and crunch as fried okra, but healthier!

Start by cutting off the stem and tip of each okra and slicing it down the middle into halves.

Line up all your halves on a baking sheet with parchment paper.

Spray the okra halves with olive oil spray until coated, and sprinkle on seasoning of choice. I like just simple garlic sea salt, but Cajun seasoning is good, salt and pepper would work. The possibilities are endless. Shake the pan a few times so every half is coated with olive oil spray and seasoning evenly. After each is coated well, spread them back out so they will cook evenly.

Bake on a top rack of the oven at 350 degrees for 30-35 minutes. You want them to be crispy, but not burnt. I’ve experimented with several different temperatures and times, and this seems to be the best intersection of crispy but not burnt. And enjoy! They are weirdly addicting! 😉

Roasted Okra

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Ingredients

  

• 1/2 lb. fresh okra
• olive oil spray
• seasoning of choice (garlic sea salt, salt and pepper, Cajun, etc.)

Instructions

 

• Preheat oven to 350°, and move a rack to the top 1/3 of the oven.
• Slice stems and tips off each piece of okra, and cut each in half.
• Lay halves out on a baking sheet covered in parchment paper. Spray all the halves with olive oil cooking spray. Sprinkle on seasoning of choice. Shake the tray to evenly coat all the halves with olive oil and seasoning. Spread halves back out to allow them to cook evenly.
• Cook at 350° for 30-35 minutes until crispy. Enjoy!