Being raised in Texas, homegrown, fried, and roasted okra was a staple during the summer months. We couldn’t wait for fresh okra to appear in the grocery stores and our small home garden. This recipe for Spicy Roasted Okra is a delicious change from the cornmeal that my Mother used to fry okra. The Homemade Seasoned Salt provides a spicy taste that is delicious, but not too hot.
Many southern recipes for fried okra use a flour batter. However, there’s no need to bread and fry okra. Bring the true flavor of okra to life by slicing them lengthwise, into thirds or however you like (you don’t have to slice them at all), then tossing them with healthy oil and homemade seasoned salt, and roasting them on a sheet pan. Not only is this delicious, but it’s also very healthy.
Did you Know? Okra is making a come-back. In fact, many are calling this fruit (yes, technically, okra is a fruit!) “the next asparagus.” Don’t be left out. If you’ve never offered roasted okra to your family or friends — now is the time — below is the recipe!
RELATED: Health Benefits of Okra
Spicy Roasted Okra with Homemade Seasoned Salt Recipe
From Kitty in Texas
Just wanted to share something with you regarding the Roasted Okra recipe. I had frozen okra in the freezer and used it instead of fresh. Of course it took longer to bake but was really tasty. I didn’t thaw it before baking. I plan to use the seasoned salt recipe on vegetables. Just wanted to let you know frozen okra does work too!
Serves: 4-6 | use organic ingredients
2 lbs organic okra
¼ cup Macadamia oil, Avocado oil, or coconut oil
Homemade Seasoned Salt Recipe
2 tablespoons Himalayan salt
¼ teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon dried oregano
pinch serrano powder (*possible subs- red pepper flakes or cayenne pepper)
Additions: You can also add 1 cup of halved organic cherry tomatoes in with the organic okra. Another delicious addition is to slice one half of a sweet onion and add to the mix.
Preheat oven to 400 degrees.
Irrespective of what anyone says, it’s essential to wash okra to get rid of any dirt or chemicals still stuck to the skin. It’s even more important to dry it well before cooking. Wash uncut okra in purified water, and then pat it dry with a cloth towel before cutting.
Trim the end from the okra. If the okra is small to medium, leave them whole. If they are large, slice them in half lengthwise or on the diagonal into several pieces. Transfer the okra to a large bowl, and toss with the oil and the homemade seasoned salt. Place the mixture onto a rimmed baking sheet, and spread out the okra so that it is in one layer. Do not overcrowd or overlap; otherwise, the okra will not cook evenly.
Roast the okra for about 7 to 8 minutes, or until it begins to turn brown around the edges. Be sure to keep watch over the baking process since some ovens are hotter than others. Add the halved tomatoes to the baking pan. Continue to roast until the okra is fully golden brown, 3 to 5 minutes more.
Just a reminder that the okra does shrink down quite a bit, and it’s incredibly addictive. It’s always good to double or triple the recipe especially if you have a family of hungry eaters! Enjoy!!!
Journal of Food Processing & Technology, 2015, “Nutritional Quality and Health Benefits of Okra (Abelmoschus esculentus): A Review”: http://www.omicsonline.org/open-access/nutritional-quality-and-health-benefits-of-okra-abelmoschus-esculentusa-review-2157-7110-1000458.pdf
†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. Oasis Advanced Wellness/OAWHealth does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Oasis Advanced Wellness/OAWHealth are not intended to be a substitute for conventional medical service. If you have a severe medical condition or health concern, see your physician of choice.