#Roasted okra how to#
#Roasted okra full#
#Roasted okra free#

This not only helps keep your weight down, but makes you healthier over all. High fiber content is great for the digestive tract and keeps you go ing more regularly. If you use some mix that includes salt, dont add any more salt. Keep in mind you can use whatever spice mix makes you happy. Preheat your oven to 425☏ Toss the okra in the olive oil, then the remaining ingredients.

#Roasted okra full#

Okra’s dietary fiber helps you feel full for longer, which will keep you from snacking on those stray potato chips after dinner. Keep very small okra pods whole, slice slightly larger ones lengthwise, and large ones crosswise into discs. In a small bowl, combine the chopped herbs, olive oil, garlic cloves, red crushed pepper, salt, and pepper.

Transfer to a medium-sized bowl and set aside. Trim the ends and stems, then cut into 1/2 in pieces. Here are 20 impressive benefits of the deceptively simple looking okra: 1. Rinse the okra and jalapeno and dry with a paper towel. Okra packs impressive amounts of nutrients into its little pods. While okra might be easy to overlook in the produce section, don’t overlook it in your health and weight-loss regimen. More and more people are now getting creative with okra as its versatility and nutritional spectrum becomes better known. It can also be chopped into stir fries or roasted in the oven for a crispier dish. In the southern U.S., it is an old favorite for thickening gumbo thanks to its gooey texture when cooked in water. Today, it is used in a variety of dishes around the world. A small, spear-shaped green veggie with a mild taste, okra resembles a pepper and has been cultivated as a food source for hundreds of years.

#Roasted okra free#

Feel free to make the recipe as it’s written (serve it to friends to try to win them over to this beautiful vegetable), switch up the other veggies for some of your favorites, or just leave out everything but the roasted okra, which is all that really matters anyway.Okra is a funny little green vegetable with a funny little name. Now you know just about all you need to perfectly roast okra, but to justify including an actual recipe, I’ve thrown in a few more veggies and spices, as well as specific instructions for anyone new to roasting. A few of them turn out completely gooey, and a few turn out a little crunchy, charred, and chewy, but all of them are perfect in their own way. Just remember to enjoy it right out of the oven if you’re not a slime-fanatic they will get slimier as they cool, especially if they’re covered. Roast until vegetables are just tender, 10 to 12 minutes. I like a variety of different okra textures, so I usually roast them scattered around, some down and some up (as pictured). Season with salt and pepper, drizzle with olive oil and toss well to coat. The little detail of flipping them really makes a huge difference in the final product, and while either is very tasty, different people will prefer a different result. But if you want to reduce the amount of slime, you’ll roast them cut-side-up. If you just can’t get enough slime, you’ll roast them cut-side-down. When making roasted okra, you first need to decide how slimy you want it to be, and then you simply flip them in a certain direction, depending on your preference, and roast them at 475☏.

#Roasted okra how to#

How to make roasted okra either not at all slimy or very slimy If you’re someone who likes saucy noodles and over easy fried eggs, but not okra, then I’m here to try to change your mind with one really small suggestion. Add salt, coriander powder, red chili powder, oil and mix well to coat. Cut the tops off okra and slice lengthwise. But I think most people are probably somewhere in the middle, enjoying some degree of sliminess in their food, but shutting down when it gets out of hand. Wash and pat the okras dry using a clean kitchen towel. If you’re someone who hates all of the foods listed above, then maybe okra’s just not for you. Indeed, ever-present in lots of delicious favorites, so-called “slime” can be wonderful.īut I’ll admit, everyone prefers a different degree of sliminess. Some claim it’s “slimy,” although I suspect that those who turn up their nose at okra might also happily eat raw oysters on the half shell, grilled eggplant, or at least kiwifruit or honeydew melon. Okra is a very polarizing food, and it’s hard to start a roasted okra blog post about it by saying anything else.