In Okra, but not when it is viscous? Us too. Inspired by a amazing The carbonized okra dish in Laverette, we bring a reliable roast okra recipe that is not only easy to do, but does not have the view in view.
The result is super delicious and requires only 3 ingredients and 25 minutes. Let us show you how it is done!
How to do crispy oven okra
What is the secret of the best roast okra of the oven that is not viscous? at all? The trick is Cut the okra. longitudinal Before baking perfectly!
After cutting the okra, we Mix with olive oil (or avocado oil) and saltso Place it in a single layer In a baking tray. Bake in the oven at 425 F (218 C) for 15-20 minutes (turn after 10 minutes) ensures that it is perfectly caramelized at the edges!
The result is okra with a crunchy texture Similar to Fried (Yum!), But it is healthier, easier to do, and there is no hot oil pot on your stove. In addition, the flavor of the okra shines because it is not dredging in flour.
We can’t wait for you to try this roasted okra! Is:
Crunchy
Salty
Caramelized
Fast and easy
Perfect for summer
And could make you start whim okra!
Okra questions
Where can I get Okra?
If you are in the southern US. In summer, finding Okra should not be a challenge! You can grow it in your garden, buy it in a farmers market or even get it in groceries (especially healthy food stores, international markets and those that get local products). You can even have neighbors who frantically give your endless supply. Similarly, if you live in a warm or tropical area, there are many possibilities for Okra to be abundant! If you are in a cooler climate, you may find it more difficult to access OKRA. Its best option will be to consult a farmers market during the warmer and more sunny month of the year.
Why is Okra viscous?
The okra contains mucilage, which is the same viscous substance you see when making linen eggs or using Psyllium in gluten -free cooking. This mucilage is a type of fiber that has health benefits (such as calming the digestive lining), but the texture can deter some people from enjoying the OKRA to the fullest. Because this mucilage is formed when dissolved in water, the dry heat of the oven and cut the okra in a way that maximizes the surface area means that we can achieve an okra without silt with this recipe.
Why is my okra difficult?
Okra pods grow quicklyAnd that means that it is easy to miss the perfect harvest time! If the okra reaps when it is too big, it can be difficult to cut and chew. That is why we use medium sheaths (~ 3-5 inches long) in this recipe. It’s okay if they are a little smaller or larger, but if you notice that your pods are not easily cut, it is better to compost them so you don’t end with a hard okra!
Can I use frozen okra?
The frozen okra buys in the store is usually cut into pieces of ~ 1/2 inches before freezing. While it will not produce the crispy result and without silt we obtained in this recipe, it can be roasted in the oven using similar time and temperature. If you buy fresh okra and cut it longitudinal Before freezing, it should work well in this recipe. I just know that I might not get quite For crunchy!
What to serve with roast okra
This roasted okra is a versatile side that goes well with almost anything! Combine it with a protein and corn bread for a simple food for the night! Or try it with other southern inspiration dishes such as ours 1 boat baked beansGuisantes and vegetables with smoked black (vegans), coconut bacon collar vegetables or gluten -free jalapeño corn muffins.
Simple summer sides
If you try this recipe, let us know! Leave a comment, qualify and not forget to label a photo @minimalistbaker on Instagram. Health, friends!
Portions 2
- 8 oz okra (~ 10 medium okra pods produce 8 ounces or 227 g)
- 1 Tablespoon avocado or olive oil
- 1/4 teaspoonful sea salt
-
Preheat the oven at 425 degrees F (218 C) and align a baking sheet with scroll paper (to avoid overcrowding, use more baking trays if the number of portions increases).
-
Rinse and dry the okra, then cut and discard the stems. Once cut, cut the entire okra along very thin slices, ~ 1/8 inch thick and without more than 1/4 inch. Each okra capsule must make slices 3-5. Cutting them in this way requires a little more care, but the crunchy result is worth it!
-
Add the sliced okra to a mixing bowl and add the avocado (or olive) and salt oil. Mix until well covered. Transfer the OKRA to the baking tray and extend it so that each piece is placed on a flat side and the pieces are not superimposed.
-
Ase for 10 minutes, then remove, turn the pieces and handle for 5-10 more minutes until the entire okra is golden/caramelized and some of the thinnest pieces begin to at aurgar. Look closely at the end to avoid burning: they can go from crispy to burned quickly.
-
Enjoy immediately! Better when it is fresh. The leftovers are maintained for 2-3 days in the refrigerator, but they will lose their crunchy. Not friendly with the freezer.
*Although it is not necessary in our opinion, feel free to play with the addition of your favorite spices. Garlic dust, paprika, black pepper, curry powder and cayenne would be excellent options. If you use garlic powder, you can burn, so try to spray it after turning to cook during the last 5-10 minutes.
*Nutritional information is an approximate estimate calculated with avocado oil.
Service: 1 service Calories: 98 Carbohydrates: 8.4 gram Protein: 2.2 gram Fat: 7 gram Saturated fat: 0.8 gram Polyunsaturated fat: 0.9 gram Monounsaturated fat: 4.8 gram Trans fat: 0 gram Cholesterol: 0 mg Sodium: 300 mg Potassium: 339 mg Fiber: 3.6 gram Sugar: 1.7 gram Vitamin A: 40 IU Vitamin C: 26 mg Calcium: 94 mg Iron: 0.7 mg
