![]() Cut the okra. Chopped okra makes all the difference when you want to get rid of any slimy texture inside, so make sure you cut them into either discs or lengthwise for the best texture.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. 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. How to buy and store fresh okraīuying the right okra can really make a difference in this recipe. Serve with a dash of lemon juice or a dipping sauce. Bake the okra for about 15 minutes at 450☏, until golden brown. Transfer the okra to a large parchment paper-lined baking sheet and spread them out evenly in a single layer.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. Place the okra into a medium-sized mixing bowl.Ģ. Trim away the stem ends, and then cut it into ½ to ¾-inch pieces. Rinse the okra and dry it with paper towels. Paprika. Adds a sweet, peppery taste to the okra, though not spicy.ġ.Garlic Powder. 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 or vegetable oil instead, if you prefer. Plant Butter. I am using butter to add extra aroma to this dish.Frozen okra that is thawed and drained works, too. Avoid pods with brown spots, dry ends, or overly large pods. Okra. When buying okra, look for smooth, tender, blemish-free, bright green pods.Let's look at what you'll need to make one of my favorite okra recipes. This simple recipe is very complementary and packs a lot of flavor. It also has a mild flavor, which makes it perfect for mixing with your favorite seasonings and serving with other dishes. Okra is a great vegetable to work with because it contains a lot of vitamins and minerals, including magnesium, folate, Vitamin C, and fiber. Even if you're not a fan of okra, this dish will change your mind. The best part is it's not slimy at all! I consider this to be one of the best okra recipes because there is deliciousness in every bite. This Garlic Roasted Okra is mouthwateringly tender after roasting in the oven and has a rich flavor thanks to the plant butter and seasoning it's tossed in. I know okra gets a bad rap because it's known for having a slimy texture, but when it's cooked right, it makes a delicious vegetable dish to add to your table. Tender roasted okra with lots of garlic and flavorful seasonings, this recipe is sure to become your favorite way to prepare okra. This Garlic Roasted Okra is an incredibly delicious dish.
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