Crispy Roasted Okra Rounds
A delicious summer side dish featuring Okra.
Ingredients
- 1 pound fresh okra
- 1 –2 tablespoons avocado oil or other high-heat oil
- 1/2 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika optional, for depth
- 1/4 teaspoon garlic powder optional
Instructions
- Preheat oven to 400°F . Line a baking sheet with parchment paper for easy cleanup.
- Prep the okra:
- Rinse the okra thoroughly, then dry completely with a kitchen towel (moisture = slimy).
- Slice the okra crosswise into 1/2-inch thick rounds—discard the stem ends.
- Season:
- In a bowl, toss the okra rounds with oil and seasonings until evenly coated.
- Spread it out:
- Arrange the okra in a single layer on the prepared baking sheet, leaving space between pieces. Don’t overcrowd, or they’ll steam instead of roast.
- Roast:
- Bake for 18–22 minutes, flipping once halfway through, until golden brown and crispy on the edges. If you like extra crunch, you can broil the last 1–2 minutes (watch closely!).
Notes
Fresh, small-to-medium okra pods work best—avoid large, woody ones.
Feel free to add cayenne, cumin, or lemon zest for variety.
Leftovers? Toss them into a low-carb bowl, scramble, or eat cold with dip.
Feel free to add cayenne, cumin, or lemon zest for variety.
Leftovers? Toss them into a low-carb bowl, scramble, or eat cold with dip.