The Cajun seasonings I used were basically the same seasonings as I used for my Blackened Catfish.
Don’t eat the caps though they are not that good! After the okra is cleaned, toss the okra in lemon juice, olive oil, and Cajun seasonings. Also, I leave the end caps on the okra to bake them this also helps with the slimy factor. The trick to making sure okra doesn’t get slimy is to toss it in lemon juice. Okra can sometimes be slimy, especially if you are not going to fry it. My husband is not from the South and LOVES IT! Baked okra is delicious! If you haven’t had okra, I recommend making this recipe… This recipe is no fuss and takes less than 30 minutes to make! It’s a great start to introducing okra into your pallet. I thought okra was only good fried, but I was wrong. Packed with Cajun flavor and healthy! This is a Weight Watcher friendly recipe and each serving 2 SmartPoints.Įver since I tried okra that wasn’t fried, I’m hooked. In a small bowl combine the seasonings and sprinkle half of the spice mix over the okra. I had to try it! Not fried, but crunchy and addictive! My Cajun Baked Okra is a nod to one of my favorite childhood side dishes. Place the okra in a bowl with the olive oil. Years ago I went to a restaurant in Texas and they had charred baked okra on the menu. So good! I remember always being so happy when I mom would make fried okra at home as a kid. Crunchy yet puffy little bites of goodness… like little pieces of popcorn. Fried okra is a classic staple at any seafood or southern comfort restaurant. With tons of flavor, health benefits, and a flavor that goes well with most everything, this vegetable side dish is perfect for your next family dinner.If you are from the south, or anywhere close, you probably have a deep love for fried okra. You'll love adding this vegan dish into your meal rotation. This Garlic Roasted Okra is so tender and tasty. You can also microwave it, stirring occasionally, until warm. To reheat this dish, place the okra back on a baking sheet and warm it in the oven for a few minutes. Once cooked, okra will stay fresh in there for about 3-5 days. Store your Garlic Roasted Okra in an airtight container in the refrigerator. You can even use whole okra, but it might be a bit slimy inside and I know that some people don't like this texture. It won't make a difference to the cooking process. You can cut the okra into two lengthwise pieces or into small discs, whichever you prefer.
Also, you can add about ⅛ teaspoon of cayenne pepper, if you'd like to add some heat to this okra dish. If you decide to try it, or already have it on hand, just use ½ teaspoon of berbere seasoning instead of the paprika. This seasoning has a great mix of spices and adds a nice touch to dishes. But I just want to mention one seasoning that works really well for baking okra, too. In this recipe, I am using paprika, garlic powder, and salt to season the okra.
Keep it in the refrigerator, preferably in a paper bag, and cook it within a day or two of purchase.
#Baked okra skin#
You also don't want pods that are large, more than five inches long, because this indicates rougher skin and tougher seeds.ĭon't purchase your okra too far in advance because it's very perishable. Avoid pods that have dry ends because this is a sign that the okra is old and maybe been on the shelf for a while. You're looking for okra that is bright green in color, without blemishes, and has a smooth texture.
#Baked okra how to#
How to buy and store fresh okraīuying the right okra can really make a difference in this recipe. In a bowl, lightly oil the okra pods, just a few sprays of olive oil will suffice. Trim the stem end of the okra, cutting the stem away just at the pod. Bake the okra for about 15 minutes at 450☏. Okra pods get woody in texture as they grow. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly.ĥ. Sprinkle the seasoning mix over the okra and add the melted butter. In a small dish, mix together the paprika, garlic powder, and salt.ģ. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Place the okra into a medium-sized mixing bowl.Ģ. Rinse the okra and dry it with a paper towel. Adds a sweet, peppery taste to the okra, though not spicy.ġ. Garlic powder works better than fresh garlic in this recipe because it adds the flavor, but doesn't burn while roasting. You can use olive oil instead, if you prefer. I am using butter to add extra aroma to this dish. Avoid pods with brown spots, dry ends, or overly large pods. When buying okra, look for smooth, tender, blemish-free, bright green pods.
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